A week of below 90º weather and I was craving some hot comfort food. It's already hot again now, but last week I indulged in some eggplant parmesan. I love this recipe so much because after coating the eggplant, you bake it instead of frying it. It doesn't soak up all that oil, but once you layer it with the sauce and cheese it's still so fullfilling. I served it with some penne, a salad, french bread, and red wine. Mama Mia!
It makes enough for two dishes so one is in the freezer for another night.
Quick Vegan Enchiladas with Sweet Potato Sauce
38 minutes ago