So if you read the title and you’re asking “say whaaat??” I don’t blame you lol. This is my take on “eggplant parm”.

What you’ll need…

Kite Hill vegan Cream cheese (found at Whole Foods) *best vegan cream cheese to date*

1 organic eggplant

panko breadcrumbs

flour of choice

1 tsp of garlic powder

Directions…

Heat pan over medium heat and add olive oil to coat bottom of pan. Slice eggplant to thickness of choice. In one plate add breadcrumbs, flour, and garlic powder and mix well. Take each slice and spread desired amount of cream cheese on each side and coat as much as you can. Then dip into flour/bread crumb mixture and coat both sides. Pan sear each side of eggplant until golden (you may have to add oil between each flip). If oil starts to smoke, you have it too high and you will burn the eggplant before getting a nice golden color. I sometimes adjust the heat as I see fit. Once I cooked all my desired amount, I served with vegan alfredo fettuccine. This is the sauce I used!

Here’s the finished plate!!! Delish!!