Tempeh Parmesan Vegetable Stack

Ingredients:

1 block tempeh

1/2 of an eggplant, peeled and sliced

zucchini, sliced

1 container of spinach

1-2 cups oatmilk

1-2 cups Italian seasoned breadcrumbs

1 cup marinara sauce

1 cup mozzarella, shredded

3 tbsp. olive oil

3 cloves garlic, sliced thin

salt and pepper to taste

Instructions:

Head 1 tbsp. of the olive oil and the garlic in a frying pan. Cut the log of tempeh in half and then cut it in half the long way to make it thinner. Dip each slice of tempeh in the oat milk and then the breadcrumbs. Cook in the olive oil and garlic mixture until browned on both sides. Remove from the pan, adding more olive oil and do the same thing with the eggplant. Place a layer of tempeh, top with sauce and then a layer of eggplant on each piece of tempeh. Meanwhile, sautee the spinach with desired amount of salt and pepper and sautee the zucchini until cooked. Top the tempeh- eggplant stacks with spinach and then zucchini and then top with mozzarella cheese. Bake at 350 until cheese is melted. Serve in a sandwich or with pasta.