Last night for dinner Chris and I had vegan roasted eggplant and it was off the charts delicious! And so very easy to make. Here is the recipe!

1 eggplant

3 tablespoons flour

1/2 can of light coconut milk (Trader Joe’s makes a good one)

about 1/2 cup bread crumbs (I like Progresso Italian Style)

1 package of spaghetti (I use the Ancient Harvest brand Quinoa Pasta)

1 jar of marinara sauce

a few fresh basil leaves

Cut the eggplant into slices and let sit on a paper towel for about 15 minutes. This sucks out some of the moisture.

Set up 2 small plates with a bowl in the middle

On 1 plate you will put your flour, in the bowl your coconut milk and on the other plate, your bread crumbs

Using a fork you will dip and coat each eggplant with flour, then coconut milk, then bread crumbs

Place each eggplant on an oiled cookie sheet

Place in a preheated oven (425 degrees) for 20 minutes flipping 1/2 way through

Prepare pasta according to directions and heat sauce in a saucepan

Chop fresh basil

Make it look like the picture!

I hope you enjoy this recipe! This concludes week 1 of Vegetarian Month! Stay tuned for more recipes, books and articles all month long!!! OMG OBSESSED!