Ingredients

• Cauli Crunch "Original" Crumbs (about 1/4-1/2 bag)
• 1 large eggplant, skin on
• 1 cup hemp milk, or plant-based milk of your choice
• 1-2 large tomatoes, sliced into 1-inch medallions
• Tal's Tahini Garden Fresh Herbs, to your liking

Microgreens for garnish

Method

• Preheat your oven to 400°F (200°C). Line a baking sheet with non-stick foil or cooking spray.
• Carefully slice off the ends of the eggplant, then cut it into 1/2-inch thick medallions. Lightly salt each medallion.
• Prepare one cereal bowl with about 4 inches of milk and one plate with 1/4 cup of Cauli Crunch crumbs. Use your fingers to break up the crumbs if needed.
• Take one eggplant medallion at a time and dunk it into the milk, ensuring both sides are well coated. Shake off excess liquid.
• Press the wet eggplant medallion into the crumbs on the plate, coating both sides well, and then transfer it to your baking sheet.
• Bake for roughly 22-26 minutes on a top/middle rack, or until you can easily slice through the eggplant medallion and the center is cooked through. Check on the eggplants after 15 minutes. If they are looking crispier, carefully remove them from the oven, flip each medallion, and continue baking.
• Meanwhile, pan-sear your tomato slices on medium-high heat in a medium pan. Use a touch of oil to prevent sticking if needed. Flip after 2 minutes and sear the other side.
• When ready to plate, alternate stacking the tomato slices with the eggplant rounds, adding a dollop of Tal's Tahini Garden Fresh Herbs in between each round.
• When ready to eat, drizzle generously with Tal's Tahini Garden Fresh Herbs and top with microgreens.