Summer brings long days, beautiful sunshine, replenishing rain, and amazingly delicious vegetables. I used dried parsley and oregano but you can substitute fresh if you have some on hand.
This dish really is great as a main with a side salad for a delicious and fulfilling dinner or, if you are super hungry, you can always mix it with pasta, rice, or as a bruschetta.
The Parmesan shreds are optional, but I highly recommend using them!
One of my favorite dishes is eggplant parmesan. It is, however, tedious and takes a good amount of time to prepare. Therefore, it is a dish that generally only make for special occasions.
This recipe has a lot of delicious summer flavors and comes together in a fraction of the time it takes to make eggplant parmesan. It is great served by itself, with hard-crusted bread, or pasta.
1: It is important to remove extra moisture and eliminate any bitterness from the eggplant. To accomplish this, keep the skin on the cleaned and dried eggplant, slice it into 1/2″ slices, and place them on paper towels. Sprinkle each round with salt and cover with another layer of paper towels. Let the rounds sit for at least 15 minutes, or up to 30 minutes. Gently pat dry, keeping some of the salt on the eggplant. Then, proceed to slice each of the rounds into quarters.
2. Eggplants, zucchini, and tomatoes vary in size. If you have too many veggies to fit into a 9×13″ casserole, put the remainder into a second smaller casserole.
Absolutely amazing…if I may say so myself!
I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!
These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!
Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.