Mediterranean Vegetable Risotto

Prepare risotto: In large skillet over medium heat, heat olive oil. Add celery, carrots and onions; saute until translucent. Stir in peppers, shiitake mushrooms and tomatoes; cook about 5 to 8 minutes or until tender.

Add garlic, spinach and vegetable stock; bring to a boil. Stir in salt and black pepper; let simmer for 4 to 5 minutes before folding in rice. Serve over eggplant, topped with Parmesan cheese and parsley. Keep warm.

Prepare eggplant: In bowl, beat eggs with almond milk. Measure flour into half hotel pan; measure panko into separate half hotel pan. Add salt and pepper to flour; mix well.

In large saute pan, heat olive oil over medium heat. Place one slice eggplant in flour and coat both sides; dip coated eggplant into egg mixture, then coat thoroughly with panko. Repeat with remaining eggplant slices.

Place coated eggplant in hot oil and cook 2 minutes on each side or until golden-brown. Drain on paper towels; keep warm.

Prepare salad: In small skillet, heat sesame oil. add tofu; saute until golden.

In small mixing bowl or blender container, combine oil, balsamic, cilantro, honey and salt; blend 10 seconds or mix well with whisk. Brush flatbread with dressing; toast or bake until crispy.

To plate, place two triangle-shaped flatbread slices on small salad plate. Toss salad greens with remaining dressing; top with tofu, tomatoes, avocado and almonds.

For risotto, place crispy eggplant slices on plate; top with risotto mixture. Accompany risotto with salad.