Here’s the recipe I pulled together for the Eggplant-Veg Parmesan with layer of Mashed Potatoes.

Eggplant-Veg Parmesan
cj phipps

Preheat Oven to 375 F

INGREDIENTS
3 Medium Eggplant
Flaxseed Meal (Ground Flaxseed)
Handful Mushrooms
Onion
Tomato Paste
Bread Crumbs
Bag Frozen Vegs (carrots, broccoli, cauliflower)
Diced Cauliflower, Onion, Broccoli (I just happened to have a bag of these)
Cashew Cheese Sauce
Diced Tomatoes
Pepper, Garlic, Parsley, Oregano, Cumin, Italian Seasoning, Basil

Directions
Sautéed Sliced Mushrooms and Onion in a little Liquid Aminos & Water. Set aside.

Peeled and sliced 3 medium Eggplants; dipped each slice, front & back in Flaxseed Meal.

Browned both sides Eggplant Slices in hot skillet (@ 5-7 mins)

Covered bottom of baking dish with Tomato Sauce and added a layer of the browned Eggplant. Topped that with the sautéed Mushrooms & Onions.

Added Vegs to the baking dish; and generous amount of Bread Crumbs.

Sprinkled Parsley, Oregano, Pepper, Cumin.

Added another layer of Browned Eggplant and covered with diced Tomatoes. Sprinkled with Garlic.

Added more Bread Crumbs.

Topped with Cashew Cheese along with more Pepper; added Italian Seasoning & Basil.

Bake 45 minutes

MASHED POTATOES

Boiled 5 sliced Potatoes in water with 2 tsp salt. Cooked until soft. Saved 1/2 Cup of the Potato Water. Mashed the Potatoes adding the Potato Water, Garlic and Chives.

Once the Eggplant-Veg Parmesan was baked and sliced, I scooped a bed of Mashed Potatoes onto plate and topped with generous square of the Eggplant -Veg Parmesan.