Eggplant Aubergine Parmesan Vegan Recipes
EGGPLANT (AUBERGINE) PARMESAN
This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.
Provided by Elly in Canada
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice eggplant into rounds at least 1/4 inch thick.
- Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
- In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
- Repeat until all ingredients are used.
- Bake in a 375 degree oven until the casserole is bubbling.
- Remove from oven and let rest for 5-10 minutes before serving.
EGGPLANT (AUBERGINE) PARMESAN - VEGAN
Make and share this Eggplant (Aubergine) Parmesan - Vegan recipe from Food.com.
Provided by turtledove
Categories European
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
- Place flour, water or soymilk, bread crumbs each in separate bowls.
- Heat olive oil in med frying pan.
- Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
- Place 4 slices at a time, into olive oil in frying pan.
- Fry eggplant on each side or until golden brown.
- Place on paper towels to drain excess oil.
- In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
- Layer eggplant, tofu-spinach mixture and sauce.
- Repeat till all ingredients are done.
- Sprinkle cheese and bake for 30-45 minutes.
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- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
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