Rainbow Eggplant Stacks

Name: Rainbow Eggplant Stacks
Ingredients: 1 medium sized eggplant, sliced 1/2" thick; 1 Tbsp potato starch (or corn starch); 1 Tbsp nutritional yeast (optional-if you don't have it, leave it out); 1 Tbsp dried oregano; 1/4-1/2 tsp sea salt; 1 Tbsp neutral oil (avocado, canola, grape seed); 1 bunch of swiss chard (or spinach, kale, or collard greens), chopped; 1 large portobello mushroom (or as seen here, 1/2 lb chanterelle mushrooms), sliced 1/4" thick; 1 ripe tomato, sliced; freshly ground black pepper (to taste); drizzle of balsamic vinegar (optional)

Rainbow Eggplant Stacks was pinched from <a href="http://plantbasedonabudget.com/recipe/rainbow-eggplant-stacks/" target="_blank">plantbasedonabudget.com.</a>

INGREDIENTS

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1 medium sized eggplant, sliced 1/2" thick

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1 Tbsp potato starch (or corn starch)

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1 Tbsp nutritional yeast (optional-if you don't have it, leave it out)

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1 Tbsp dried oregano

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1/4-1/2 tsp sea salt

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1 Tbsp neutral oil (avocado, canola, grape seed)

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1 bunch of swiss chard (or spinach, kale, or collard greens), chopped

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1 large portobello mushroom (or as seen here, 1/2 lb chanterelle mushrooms), sliced 1/4" thick

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1 ripe tomato, sliced

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freshly ground black pepper (to taste)

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drizzle of balsamic vinegar (optional)

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