Our local farmers market runs on Wednesdays and Saturdays and I like to take my daughter with and pick out a few vegetables for meals during the week. Last week we found this pretty purple and white striped eggplants.
Tonight I wanted to combine the remaining eggplant and my favorite cheese recipe, from here.
It’s not quite eggplant parmesan, but you could easily fry these during the saute step! I served them with fettucine, but angel hair or capellini would be equally as beautiful here.
Our garden is still producing massive amounts of cherry tomatoes, so they’re making another appearance here. Substitute regular tomatoes if you don’t have cherry tomatoes.
Ingredients:
• 1 medium eggplant, sliced into rounds
• 1-2 tbsp salt
• 1/4 cup olive oil
• 1/2 batch aquafaba cheese, or 6 ounces favorite vegan cheese
• basil leaves
• 24 ounces marinara sauce
• 8 ounces cherry tomatoes
• 8 ounces fettuccine pasta, boiled and drained
Directions:
1. Slice eggplant into rounds and salt liberally. Let sweat for 30 minutes to release bitterness.
2. Pat dry and saute eggplant in a cast iron skillet over medium heat until soft and slightly translucent.
3. Preheat oven to 350°F. Pour sauce into a 8×8 pan, top with tomatoes, then assemble eggplant stacks. Layer eggplant, slice of cheese, basil leaves, and repeat until you run out of eggplant.
4. Bake for 30 minutes. When 20 minutes have elapsed, prepare fettuccine pasta according to package directions.
5. Serve eggplant and sauce on top of warm pasta and garnish with nutritional yeast and extra basil.
Avocados and Ales 
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