Eggplant Parmesan

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subheading: Eggplant and Fried Green Tomatoes:

1 medium eggplant

2 green tomatoes or use red if you prefer

1 cup bread crumbs (homemade or store-bought

2 cups gluten-free flour I used almond flour

1 cup vegan parmesan cheese or substitute nutritional yeast for a nut-free option

2 cups unflavored unsweetened oat milk or plant milk of choice

1 cup homemade bread crumbs or store-bought gluten-free option as well

subheading: Sauce and Pasta:

3 cups homemade marinara sauce or 1 25.5 ounce jarred sauce of choice

12 ounces Gluten-free Spaghetti I used Andean Dream Quinoa Spaghetti

subheading: Garnish:

Vegan parmesan cheese

Parsley or basil

Directions at kathysvegankitchen.com

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