Eggplant yumminess

Before going all juice this week I had some yummy meals last week, one being a "nightshade" dinner.  For our family Christmas with my side of the family my mom, trying to accommodate my vegan, Gluten Free family decided to make an eggplant dish that was sans cheese and gluten (the family was having Stuffed Shells and Roast Beef).

It went like this- and next time I make I promise to take more pictures, but I was so excited to get to the eating part I forgot - 

Ingredients:

1 large Eggplant

2 Medium Zucchinis

1 cup baby bella Mushrooms (or whatever you like)

1 large colored Pepper

1 Jar of Spaghetti Sauce or 3 cups of homemade

Dairy Free Cheese of your choice

Servings 4-6

1. Start with 1 large eggplant and 2 medium size zucchinis, slice them to about 1/2 inch thick and spread them out on a cookie/baking sheet with Olive Oil and Salt and Pepper, put in the oven on at least 400 degrees for 10 minute on each side.

2. once crisped some, place them in a baking dish and add Mushrooms and Sliced peppers (any color I used red) and cover with Tomato Sauce of some kind, it can be homemade of a jar of your favorite Spaghetti Sauce and cover with your favorite Dairy free Cheese (we used Daiya Mozzarella) and bake on 350 for about 30 minutes.

Just out of the Oven

Serve with dinner with a salad add a Pasta or bread if you feel the need but it is so wonderful without it. You might just make a believer out of your pasta loving friends!  This dinner is one of my new favorites and I have made it several time for different occasions and people seem to love it.

It smelled so good I started eating it before I had take pictures.  But here is what  it looks like on the inside.


Give is a try, you will be amazed.  Coming soon, Pad Thai to die for!
Until then....
Peace, Love and Yoga,
Namaste!