1/2 cup of your favorite nut "cheese"
1/2 cup of your favorite tomato sauce
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 ThoughtsBy rawsaysrita
just a little eggplant parm for a filling and delicious meal!
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