this vegan eggplant parmesan blows away traditional recipes while making you feel so much better after you eat it. It feeds four provided you serve it along with sides
1 large eggplant
4 cloves garlic (or more)
3 cups marinara sauce
2 teaspoons salt
Heat the oven to 350 degrees.
Slice the eggplant longways into 4 slices and saute in coconut oil on both sides. Once the slices are browned place them in a casserole dish. Cover the eggplant slices with a layer of sauce.
In a separate pan, shred the carrots and saute them in the olive oil on medium heat for 10 minutes. Add the salt and chopped garlic. Saute another 3 minutes and add the tahini. Allow the sauce to thicken slightly then remove from heat. Cover the eggplant slices with the tahini sauce. Bake the casserole in the oven for 20 minutes and enjoy!