Watch these appetizers get devoured at your next party or potluck. And by using non-dairy cheeses, these are 100% vegan.
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- 1 french baguette (sliced 1/4")
- 1 eggplant (peeled, thinly sliced and halved)
- 12 oz chicken tenders (meatless) (Quorn or other)
- 2 garlic cloves (minced)
- 1 Tbsp olive oil
- 8 oz pasta sauce
- 6 oz mozzarella cheese (rice) (sliced and cut into 1" squares)
- 1/2 C sun dried tomatoes
- 2 Tbsp Parmesan cheese (non-dairy grated)
Distribute the eggplant pieces on cookie sheets (greased); spray the eggplant pieces lightly with olive oil and bake at 350 degrees for 5 to 8 minutes -- turn over, spray the other side of the eggplant pieces with more olive oil, and bake for an additional 5 minutes.
On cookie sheets, lay out the sliced baguette; bake at 350 degrees until slightly toasted, approximately 5 minutes.
In a medium pan, heat the olive oil and cook the chicken tenders and garlic until very lightly browned; stir in the pasta sauce and remove from the heat.
Assemble the eggplant bites on the sliced baguette: Eggplant slice, spoon of chicken mixture, slice of cheese, and 2 to 3 sun-dried tomato slices; sprinkle with the Parmesan cheese and bake at 350 degrees until heated and the cheese is melted, approximately 5 to 10 minutes.
Cover and store for up to one week in the refrigerator; reheat in the oven.
© Mainly Vegan LLC