American Appetizer
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:4
Used oil-packed sun-dried tomatoes for this recipe.
Ingredients:
| 4 | slice | eggplant |
| 2 | tablespoon | olive oil |
| 1 | tablespoon | garlic |
| 6 | ounce | soy “chicken” strips |
| 8 | tablespoon | spagetti sauce |
| 2 | english muffins |
|
| 2 | tablespoon | margarine |
| 3 | ounce | sun dried tomatoes |
| to taste | salt |
|
| 4 | slice | mozzarella |
| 4 | tablespoon | parmesan cheese |
Directions:
1. Preheat oven to broil. Line baking sheet with foil, and set aside.
2. Arrange eggplant slices on baking sheet, brush with 1 tablespoon olive oil and broil about 7 minutes, turning once, until eggplant is tender and just browned. Remove from oven, and set aside. Reduce heat to 425F.
3. Heat remaining 1 tablespoon oil in large skillet over medium heat. Sauté garlic and “chicken” strips for 2 to 3 minutes, or until chicken turns golden and is heated through. Stir in 4 tablespoons spaghetti sauce. Remove from heat, and set aside.
4. Split the extra large muffin into halves and arrange them on baking sheet. Spread 11/2 teaspoons margarine on each muffin half. Place pieces of sun-dried tomatoes, and spread 1 tablespoon spaghetti sauce on each muffin half. Place eggplant slices on sauce, top with portion of “chicken” strips spread equally among muffins, and sprinkle with seasoning salt. Top each muffin with slice of mozzarella and Parmesan cheese.
5. Arrange muffins on baking sheet, and place in oven. Cook for 7 to 10 minutes, or until cheese melts and bubbles.
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