Vegan Italy

My sister's going to Italy next week for a school history trip, and though it's being billed as an "educational" adventure by the tour company, nobody's being fooled here... come on, when they mention eating gelato every day as a tour highlight? However, as soon as she goes off to the Boot, it'll mark the fact that everyone in my (mom's side of the) family will have traveled abroad... but me! Sob.

Ah well, I can travel in the kitchen I guess. That is, if I'm allowed to anytime soon! I have a huge back log of things that I've made and haven't posted yet, but I have so many more ideas and goodies swirling around in my brain! I just don't have the time or the physical energy to make them all... tomorrow I'm off to a wedding with Andrew, Teaghan, Martha and my dad and Sunday I have a shopping date with my mom! I can't wait - I'll shop as long as I can stay standing (which can be dicey, as some of you who know me know!).

These eggplant and tomato stacks are my tribute to Italian travels - I found the original recipe along with a couple other keepers in a bargain-shelf cookbook (Italy the Beautiful by Lorenza De'Medici) my stepdad had picked up from Costco a couple weeks back, and it took just a couple tweaks to turn it into a vegan, fat-free lunch that I've enjoyed a couple times so far! Technically, these are supposed to be part of an antipasti platter, but they're too good to share, hehe.

I like to think of this as an all-veggie bruschetta, where thick broiled eggplant slices serve as the "bread" for a slice of fresh tomato and sprinkle of rice parmesan. A drizzle of balsamic later, and lunch is served!

Melanzane Alla Pomodoro e Parmigiano del Vegan
Serves 2
1 lb eggplant, sliced in 12 even rounds
salt and pepper to taste
1 large beefsteak tomato, sliced in 12 even rounds
2 tbsp vegan parmesan cheese
12 large basil leaves
3 tbsp aged balsamic vinegar

1. Preheat broiler and line a baking sheet with parchment paper.
2. Place eggplant slices on parchment, sprinkle with salt and pepper.
3. Broil 2 minutes on one side, then flip slices and sprinkle again with salt and pepper.
4. Broil 3 minutes on the second side.
5. Place a tomato slice on each eggplant round and top each with an equal amount of parmesan "cheese".
6. Broil 1-2 minutes longer, just until tomatoes soften.
7. Immediately remove rounds to serving plates, and top each with a basil leaf.
8. Drizzle balsamic over each round and serve.

Amount Per Serving
Calories: 105.9
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 135.1 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.8 g
Protein: 6.2 g
WW Points: 1.5