A big fat Italian dinner

A few ingredients can be turned into something gigantic with almost no effort at all.

Eggplant Parmesan

Preheat oven to 350 degrees.

  • eggplant, sliced
  • Vegenaise
  • Italian style Panko

Dredge slices of eggplant in Vegenaise, press Panko onto both sides, arrange on a cookie sheet sprayed with non-stick spray.

Brussels Sprouts

  • brussels sprouts, washed, stem end cut off and cut in halves
  • olive oil
  • salt
  • pepper

Toss brussels sprouts with olive oil, salt and pepper.   Spread evenly on a baking sheet.

Put eggplant and brussels sprouts in 350 degree oven for approximately 35 minutes.  Toss brussels sprouts once during baking time.   If you’d like., add a little soy cheese on top of the eggplant slices toward the end.  (I did and, honestly, I don’t think it added any value.)

While eggplant and brussels sprouts are in the oven, saute some peppers and onions until just soft, then add sliced Tofurky Italian sausage. Saute until well carmelized.

Serve with pasta and sauce.

Honestly, it takes very little effort but the payoff is BIG!


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