This is one of my favorite meals, but it could also be a great appetizer! I love the crunchiness of the veggies and the rich flavor. It tastes like a restaurant appetizer but is much better for you!
2 eggplants (peel and slice the long way)
1/2 pound mushrooms (washed and stems taken out)
2 eggs
1/4 cup organic whole oats (ground slightly)
1/4 cup organic Parmesan cheese
Italian spice grinder
1 can organic tomato sauce (or pasta sauce would work-check ingredients for no hidden sugars)
1. Place two beaten eggs in a flat plate or dish.
2. In a second flat dish, mix the ground oats, Parmesan cheese, and spices (as desired).
3. In a saucepan, warm the tomato sauce and more italian spices as desired.
4. Carefully dip both sides of the eggplant slices and mushrooms into the egg mixture, followed by the oats/cheese mixture.
5. Place the coated veggies on a oiled baking sheet.
6. Bake at 350-375 degrees for about 35 minutes, flipping over after the first 15 minutes.
7. Serve with tomato sauce and additional Parmesan if desired.
I have also made this with zucchini and it's very yummy! I am sure it could work with many types of vegetables, so be creative and enjoy!
No comments:
Post a Comment