Recipe20

Vegan Stuffed Eggplant

Ingredients:

2 Eggplants

One cup and a half-Tomato Sauce

Roasted Garlic (Garlic cloves in olive oil in oven for 45 minutes)

1 TBS Pesto (Olive oil and Fresh basil)

One box Quinoa Pasta (Brand name of wheat/gluten free pasta)

2 TBS of Dairy-Free Parmesan Cheese

3 TBS of Vegan Mozzarella

Marinara sauce (optional to top)

Directions:

Mix one cup and a half of tomatoe sauce, roasted garlic cloves and pesto in
large mixing bowl. Add one box of pasta right into the sauce and mix well. Add
2 tablespoons of dairy free Parmesan Cheese (made from rice), add 2- 3
tablespoons of Vegan Mozzarella and then toss-this is your filling. Cut inch off
of top of eggplant and thin slice off bottom to square it. Hollow out middle of
eggplant-use teaspoon to spoon out eggplant seeds. Salt and oil eggplants and
bake in oven at 350 for 35 minutes. Cool eggplants and then add filling and
cheese in alternating layers. Bake in oven for 25 minutes (350 degrees). Plate
eggplant and top off with marinara sauce and a pinch of parsley! Bon Appetit!