Recipe Directions

Slice your eggplant into thin pieces (best if using a mandolin, but just fine with a knife).
Lightly sprinkle the egglant with salt and allow to marinate overnight. The egglant will wilt and the bitterness will be removed with the salt.
Squeeze out the excess moisture from the egglant and arrange on a plate.
Place a teaspoon of "cheese" on top of each slice, then fold the egglant over in half.
Top with your tomato sauce and lots of fresh basil and enjoy!

Rawsaysrita's Thoughts

just a little eggplant parm for a filling and delicious meal!

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This was great, thank you for the recipe.

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bookworm: search on the recipes for nut "cheeses"
I like to use 1/2 cup of pumpkin seeds, 1/2 cup of walnuts (soaked for a couple hours then drained). grind up in a food processor, then add a clove of garlic, salt, a tablespoon of lemon juice, and water as needed to reach desired consistancy. You can play around with different nuts and seeds, different seasonings, fresh herbs, and my favorite is to add a teaspoon of nutritional yeast to get a very "cheesy" flavor.

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Looks like feelgood comfort food. Gotta try this one! Thanks for posting such a delicious lookin' picture!

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What is a "nut" cheese, and where can you buy it? I'm new to this lifestyle! The recipe looks yummy.

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