Eggplant parmigiano with cucumber salad (VeganMoFo 2011)

For the eggplant parmigiano I used the recipe from Hearty vegan meals for monster appetites.  This came very quickly together as I had some marinara sauce in the freezer and I used for the ‘mozarella’ the one from tofutti.

I served it with the edamame burger and a cucumber salad for wich I made a dressing with dille, balsamico vinegar, mustard, oil and agave syrup.

 

 

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