Crusted Egg Plant Parmesan

Medium Pot

Deep dish large pan

2 bags of vegan cheese (So delicious/ Follow your heart Mozzarella)

1 bag of spinach

Mrs. Dash herb seasoning (original blend)

Tomato Basil Marinara (large jar)

Italian Bread Crumbs (Progresso)

Coconut Oil Spray

Grated Parmesan Cheese (Go Veggie)

Asparagus

Preheat oven to 350 degrees

Clean and slice eggplant into circular pieces

Spray pan with coconut oil

Place eggplant slices flat in the pan (it is okay if some of them overlap)

Pour marinara sauce over all pieces evenly

Sprinkle entire bag of cheese evenly on top of eggplant and marinara sauce

Place in oven for 15 mins

Place stove on medium heat.

Spray pot with coconut oil.

Pour bag of spinach into pot and season lightly with salt and pepper (do not over season).

Cook until spinach is completely sautéed.

Sit to the side until eggplant is done.

Take eggplant out of the oven

Sprinkle second bag of cheese over the top

Sprinkle with grated parmesan

Sprinkle bread crumbs over cheese

Place in the oven for another 15 mins (be sure to keep an eye on it).

All cheese should be melted.

Eggplant should be soft but not mushy.

Bread crumbs should be brown and crispy.

Place as many eggplant pieces on a plate, top with sautéed spinach, and sprinkle with Mrs. Dash seasoning!