Vegan Eggplant Parmegana

Eggplant 🍆 parmigiana:

Ingredients:

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

Instructions:

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 ...