CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 128

Recipes and images reprinted from Sweet, Savory, and Free by Debbie Adler (BenBella Books, 2017) Eggplant Parmezan Florentine SERVES 6 Before I was married, I used to make eggplant Parmesan for any boyfriend I wanted to bowl over with my virtuosic cooking skills. It worked. They loved my eggplant Parmesan because it was truly remarkable. And so was my mom’s. Actually, she was the one who always made it. I was an imposter. Eventually I felt guilty for the deception, so I stopped serving it and started baking huge chocolate chip cookies with my boyfriends’ names written in the middle with M&M’s. When I moved west and had to start cooking for myself, I remembered my mom’s eggplant Parmesan and re-created it with a vegan twist. I tested it out on a boyfriend back in 1999 and he eventually became my husband. I guess I got the recipe right. Must Have DIP 3/4 cup coconut milk 1/4 cup coconut aminos 1 recipe Parmezan (below), divided EGGPLANT FLORENTINE 1 long, medium eggplant (about 1 1/2 pounds), peeled and very thinly sliced MARINARA SAUCE 1 small yellow onion, diced 1/2 cup coconut aminos 3 cloves garlic, minced 2 medium carrots, peeled and sliced 6 cremini mushrooms, sliced 2 teaspoons minced fresh parsley 1 teaspoon dried oregano 1 (28-ounce) can whole peeled tomatoes 1/2 teaspoon freshly ground black pepper 1 cup chopped baby spinach Must Do 1. Preheat the oven to 325°F. Line two 15 × 13-inch baking sheets with parchment paper. Place six 8 ounce ramekins on a 15 × 10-inch baking sheet. 2. To make the dip: Whisk together the coconut milk and coconut aminos in a medium shallow dish. 3. Set aside 1/2 cup of the parmezan for the filling and topping. Place the rest in a shallow dish for the dredge. 4. To make the eggplant Florentine: Dunk each slice of eggplant into the dip and then d ɕЁѡ)ɵ酸AѡЁͱ́ͥȁѡɕɕ̸͡(Ը ѡЁչѥٕѕȁЁɽݸЀԁѕ̸(ظ%ɕ͔ѡٕѕɅɔѼ (ܸQѡͅՍ!ЁѡմٕͅȁմЁѥȁչѥɅɅа(āє(กѡЁ̰ɱɽ̰͡ɽ̰ͱ䰁ɕѥɥͥ