Skillet Eggplant Parmesan
whole wheat flour, for dredging
salt and pepper, to taste
4 tablespoons vegan parmesan
1 eggplant, sliced in rounds
olive oil, for frying
1/2 medium onion, thinly sliced
2 cloves garlic, sliced
1 cubanelle pepper, in strips
1 1/2 cups fresh mushrooms, sliced
2 cups tomato pasta sauce
1 cup roasted red pepper strips, drained
8 leaves fresh basil, minced
1/2 cup pitted black olives, optional
1 cup shredded vegan cheese
1. Place flour in a plastic bag, season with salt, pepper and parmesan. Add eggplant slices and shake vigorously to coat; pat off excess. Brown eggplant in oil; set aside.
2. Sauté onion, garlic, mushrooms and pepper until it starts to brown. Add eggplant, tomato sauce, red pepper strips and basil. Reduce heat and simmer until eggplant is thoroughly cooked.
3. Garnish with black olives and vegan cheese. Serve with a good red wine.