Main Dishes

Eggplant Stacks

1

hearty, easy eggplant stacks.

4
2 teaspoons olive oil
1 large sweet onion, chopped
4 ounces mushrooms, sliced
1 medium zucchini, chopped
1 14.5-ounce can fire-roasted diced tomatoes
1 8-ounce can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 large eggplants, sliced 1/4" thick
soy milk
1/2 cup panko crumbs
1/4 cup nutritional yeast
8 tablespoons Daiya mozzarella shreds
Preheat the oven to 375 degrees Fahrenheit. Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't...
See the full directions on my site
Nutritions

Calories
187

Sodium
285mg
11% DV

Fat
3g
6% DV

Protein
9g
18% DV

Carbs
32g
11% DV

Fiber
5g
22% DV

Try a new beef recipe with our Cheesesteak Crescent Braid Recipe. It is packed with cheese, cooked steak, peppers, onions and cooked to perfection.  This is our take on a Philly Cheesesteak Braid and it makes for a great crescent dough recipe. I will often buy them when they are on sale and pull the ...

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