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Article: Vegan Eggplant Parmegana

Vegan Eggplant Parmegana

Vegan Eggplant Parmegana

Eggplant 🍆 parmigiana:
1 large Eggplant ( cut into 12 round slices)
1 clove of garlic
Bunch Basil
1cup Baby kale + 1cup baby spinach
1 pint cherry tomatoes
Spices : salt , black pepper, smoked paprika
Step 1- sauté tomatoes with garlic in the skillet ( w 1tbs coconut oil ) .
Step 2- In a second skillet add some coconut oil spray for color and crunch and sear the eggplant slices
Step 3 - add greens and spices to the tomatoes and mix - simmer low for 15-20 min . ( add 2 Tbs of water if needed. )
Step 4 - add 1 cup of coconut milk ( can )
Step 5 - layer tomato and eggplant slices  up . ( i got 3 layers )
Step 6- bake in pre heated oven for 15 min on 375F .
*tip - make sure !!! coconut milk should be added when the tomatoes are on low , if it’s too hot it won’t be creamy ...

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