1 eggplant - 3 inches in diameter, peeled and cut into 5 half-inch thick slices 4 tsp EVO 1/2 tsp salt 1/8 tsp ground black pepper 1/4 cup pasta sauce
Beeteroni 1/2 cup vegan parmesan
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with beeteroni and vegan parmesan. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
1 raw beetroot (medium, peeled)
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp coconut aminos
2 tsp olive oil
small pinch of salt
Preheat oven to 350 degrees F. Peel the beetroot and slice into .1/4 inch pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, dark soy sauce, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.