One of my dads (many) specialties is eggplant parmesan. We indulged ourselves in that as well as veggie lasagna tonight.
In my opinion, the less oil you use the better. Bread the eggplant and cover with some sauce, light mozzerella and parmesan cheese. Cook in a 350 degree oven for 30 minutes.
Posting tweet...
carol rustin lives in a shoe in the small city of decatur, ga. you might think that there’s not enough room in a shoe for a full size kitchen, but you’d be surprised what she can make in a little bit of space.
everything on this site is veggie friendly–some vegetarian, some vegan, some raw vegan but all delicious. carol rustin is a vegetarian with vegan tendencies.
the recipes on this blog are the foods that she loves and she thinks you might like them too. gustare!
all photos are taken with an iphone…we like to keep things simple. maybe one day, when we get another laptop, we’ll use a real camera.
you should always assume the food on this site is organic. sometimes its annoying to have to keep typing in “organic” before every ingredient.