Risotto:
Heat olive oil in a large skillet over medium heat. Add mushrooms, tomatoes, peppers, celery, carrots and onions and cook; stirring frequently for approximately 5-8 minutes. Stir in chickpeas, garlic, vegetable stock and spinach and let simmer for 4-5 minutes. Fold in rice and season to taste with salt and pepper.
Crispy Eggplant:
Mix almond milk with eggs and place in 1/2 hotel plan or shallow dish. Mix flour with salt and black pepper and place in 1/2 hotel pan or shallow dish. Place Kikkoman Gluten-Free Panko Style Coating in 1/2 hotel pan or shallow dish. Heat olive oil in a large skillet. Dredge one slice of eggplant in flour to coat both sides, dredge in egg mixture, then in Kikkoman Gluten-Free Panko Style Coating to coat thoroughly. Place coated eggplant in the oil and cook about 2 minutes each side or until golden-brown. Repeat with remaining eggplant slices.
To Order:
Place 2 slices of crispy eggplant on serving plate. Spoon portion of rice on top. Garnish with shredded parmesan cheese and chopped parsley.
Recipe courtesy of Arturo Perez and Executive Chef Tony Gargano of Eskenazi Health at the 2019 Menu Directions Culinary Competition.
