Easy Eggplant Parmigiana
Preheat oven to 350°. Spray an 8″ × 8″ baking pan with nonstick cooking spray.
Wash the eggplant and cut into slices about ¼ inch thick. Stir the dried basil, dried oregano, and garlic salt into the spaghetti sauce.
Lay out half the eggplant slices flat on the prepared baking pan. Spoon the spaghetti sauce over the top.
Cover the eggplant with foil and bake for 20 minutes or until tender. Remove from the oven. Uncover and lay the soy mozzarella slices on top.
Bake for another 3 to 5 minutes, until the cheese melts. Sprinkle with the Parmesan cheese and serve.
Chicken with Marinated Artichoke Hearts — for Four
It's easy to adjust the recipe for Chicken with Marinated Artichoke Hearts (page 79) to serve 4 people. Replace the chicken thighs with 4 boneless chicken breasts, approximately 7 ounces each, and cook according to the recipe instructions. In addition to the tomato sauce and vegetables, add 1 can condensed cream of mushroom soup to the cooked chicken. Simmer, covered, for 30 to 35 minutes. Serve over 3 cups of cooked rice or noodles.
This quick and easy version of the Italian classic is made with soy cheese for vegetarians who don't eat dairy products. Unfortunately, melted soy cheese can have a slightly rubbery texture, so vegetarians who do consume dairy may want to stick with regular mozzarella.