Eggplant can be a challenging dish to eat and even trickier to serve. Growing up there were few foods my father wouldn’t eat, but eggplant was one of them. This coming from a man who eats the oddest combination and then states, “it’s all going to the same place!” Well, this summer I decided I was adding eggplant to my list of edible veggies despite its unfamiliar presence. This recipe was a favorite because it disguises the texture and flavor that make many gag. Best of all, it is quick and easy so give it a try!
P.S. I am not a big fan of the fake “cheese” or soy-based products because they are highly processed and have way more than 5 (unnatural) ingredients, plus its expensive. However, once in a great while such a product is quite useful to duplicate a healthier version of the standard American cuisine – in this recipe the soy-based veggie cheese does just that!