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Imagine everything you love about egg salad, but with tofu instead. This is actually one of my favorite ways to eat tofu. I usually whip up a batch of this, spread some on bread for sandwiches and the rest is used as dip for veggies or a spread for crackers. This is a flexible recipe, so feel free to add your favorite egg salad ingredients, such as sweet or dill relish.
Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.
Eggplant is stacked, with the same love reserved for the French dessert. Each layer has a bit of mozzarella, basil and tomatoes making for an elegant vegetarian main dish.
Almost feels like a meatball sandwich for vegetarians. Warm up leftover Eggplant Parmesan and arrange on to bread such as French or sour dough. Add a dollop more tomato sauce, fresh basil or a slice of mozzarella or provolone to complete this lunch. Place in the oven until just heated through. This recipe includes instructions for creating the breaded eggplant, but plan to skip this part if you are simply using up leftovers from the day before.
A traditional dish of lightly breaded eggplant that is baked in the oven on high heat to avoid the mess and time-sucking nature of pan-frying. Make your marinara from scratch. This dish is tasty with or without the extra mozzarella topping.
