— Carrie Jacobson

You know people always say to me. Oh, how do you how do you cook your eggplant? How do you how do you cook your tofu? How do you make it dry? And I always say, oh the same way my grandmother. Did she Took a little colander. Put the eggplant in there and then covered it with a dish and a plate and an iron and maybe a gallon jar of olive oil so that all of the moisture from the eggplant wood fall out. So regarding eggplant, which I totally love this is an aerated sheet pan, and maybe you can see it. I can see you through here. I've had this pan for years and never knew what to do with it until I became plant-based you want to do one thing and I suggest to draining it leaving the skin on because that's where all the nutrition is and cutting the stakes to about a half inch in size because once the water drains out you're going to have a filet of eggplant. So that's the first thing that I would suggest and then what you can do with it is first dredge it in a flower that you like and then dredge it in some plant milk and then some bread crumbs whatever kind of bread crumbs that you like. I have seen it the market. Whole wheat Panko bread crumbs. I love the crunch of panko. So it is a dredgen flower moisture and then your final topping and then you put them on a sheet like this and bake them in the oven. You know, if you go back to the roasting exercise where it discusses how when vegetables are too close together or you place them on top of one another they will steam rather than roast. So when you would lay out your eggplant, they would not be touching and there would be room and space between each one of them or you can put them in the air fryer where they would come out delightful and delicious and you could use them to make a plant-based eggplant Parmesan without the parmesan or you could make a Napoleon. I mean the A possibilities are absolutely endless, but I hope that that is helpful to you.