The Main dish.

Ingredients (use vegan versions):

1 eggplant soy milk flour, garlic, salt, pepper, oregano homemade or store bought bread crumbs olive oil 1 onion, chopped 1 bell pepper, chopped 8–10 mushrooms, sliced olives, sliced 1 clove garlic, minced 1 14 oz can chopped tomatoes 1 14 oz can tomato sauce oregano, basil, rosemary, salt and pepper

Directions:

Make red sauce first: In skillet saute onion and bell pepper. Add in mushrooms, olives and garlic. Cook through. Add in canned tomatoes with juice, tomato sauce and herbs to taste. Let simmer while preparing eggplant.

Slice eggplant into 1/2” thick slices. Put a fresh skillet on the fire and heat 1/4” of olive oil until smoking, turn down heat. Put soymilk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging, this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into soy milk. Dredge in flour mixture. Dip into soy milk again, dredge again. Dip into soy milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.

Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan if desired.

Serves: 4–6

Preparation time: 45 minutes