This is a variation on the classic dish Eggplant Parmesan, created for a dairy-allergic friend.
|1||large Italian eggplant|
|1||cup minced flat-leaf parsley leaves|
|2||tsp. sea salt|
|1||tsp. freshly ground black pepper|
|2||cups soy milk|
|1||lb. firm tofu|
|2||cloves garlic, minced|
|~||Winter Tomato Sauce or a jar of marinara sauce|
|~||Soy provolone or sheep’s-milk cheese (depending on taste and allergy)|
This content is from the Zanne Miller collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite