Dinner

Dinner earlier was some leftovers I put together to make spaghetti with marinara and vegan eggplant parmesan, with some red grapes in a separate bowl.

I used my homemade marinara sauce which I usually make with some combination of tomato, garlic powder, basil, oregano, and olive oil, along with other spices sometimes and often mushrooms or freshly chopped garlic. I used some portabello mushroom in this batch.

I used some gluten free pasta for the pasta.

I made this eggplant parmesan breading with Red Mill gluten-free all purpose flour, corn meal, and chia seeds. It looks a little unusual but I personally like the taste and extra texture the chia seeds provide. Also the appearance is not as noticeable when it's covered in marinara sauce. I used Ener-g egg replacer to coat the eggplants with.

I used Follow Your Heart parmesan shreds because I like the taste of these the best, though if I want something similar to the dried powdered version of parmesan instead, I know how to make that from raw ingredients myself.

I salt my eggplant slices, let them drip out some of the liquid inside them, and then wash off the salt, which some people think is super important and others think doesn't matter at all. I haven't tested not doing that yet, but maybe I will sometime.