Ingredients
3 small eggplants (peeled and sliced length wise)
3 free range eggs
1/2 cup unsweetened almond milk
1 tsp dried oregano
salt/pepper
4 cups tomato sauce
2 cups sliced peppers (any color you like)
1 cup olives (black or green)
1/2 cup sun dried tomatoes
1/2 cup artichokes
1/2 cup thinly sliced mushrooms
2 cups shredded cheese (can use vegan cheese as well)
1- slice eggplant thin, place in casserole dish singly and top with oil. 20 min 350 degrees to get out liquid. 2- canned artichokes - take out water and fry in pan on low until all the water is gone. 3- use 1 egg per eggplant used, scramble with a bit of milk (I used coconut milk) and oregano, salt and pepper...and place on top of eggplant from oven. So that it looks like an omelet. 20 min 350 degrees. 4- place pizza sauce on top of eggplant and egg from oven, thin layer. 10 min 350 degrees to evaporate. 5- add thinly sliced red and yellow peppers, olives (black and green), sun-dried tomatoes, artichokes and very thinly sliced mushrooms on top. 20 min 350 degrees (I fried all the veggies for 5 minutes first) 6- add cheese (as a vegan, use the soy, but really would still be great w/out cheese)to your taste and 20 min 350 degrees.