Eggplant Pomodoro Vegan Recipes

EGGPLANT POMODORO (VEGAN)

Eggplant Pomodoro (Vegan) image

This is my take on a tried and true recipe with some changes. It's delicious and would go great with some home made pasta. I doubled the recipe because we love this sort of dish.

Provided by Chef Joey Z.

Categories One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant (cut in 1/2-inch circles)
salt (I used the course kind)
1 tablespoon olive oil
1 cup milk (I used soy)
3 tablespoons flour
2 garlic cloves (minced)
1 cup spaghetti sauce (I used home made Pomodoro)
1/2 cup cheese (I used Vegan Mozzarella)
1/3 cup grated cheese (Parmesan or Romano is good)

Steps:

Preheat oven to 450'F.
Put the oven racks in the upper and lower thirds of the oven.
Arrange the eggplant on a large baking pan and brush both sides with oil.
Season with salt and pepper.
Bake until golden brown and tender, about 25 minutes.
Turn and rotate the slices half way through the cooking process.
FOR THE SAUCE:.
Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
Bon Appetit!

Nutrition Facts : Calories 83.2, Fat 4.4, SaturatedFat 1.9, Cholesterol 7.9, Sodium 187, Carbohydrate 8.2, Fiber 1.7, Sugar 2.9, Protein 3.3

VEGAN EGGPLANT POMODORO

Vegan Eggplant Pomodoro image

Breaded slices of mustard- and mayo-dipped eggplant are served with a fresh-tasting, pomodoro sauce in this simple vegan dish that's like eggplant Parmesan, without the cheese!

Provided by AR Cook

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

4 cups vegan mayonnaise
1 cup Dijon mustard
4 medium eggplants, sliced into 1/2-inch rounds
4 cups vegan bread crumbs
4 teaspoons extra virgin olive oil
12 medium Roma tomatoes, sliced
8 cloves garlic, crushed
40 leaves fresh basil, chopped

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Combine vegan mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant in the mayo-mustard mixture, then coat with bread crumbs. Arrange coated slices on the prepared baking sheet.
Bake in the preheated oven until tender, about 45 minutes.
While the eggplant is baking, heat oil in a skillet over medium heat. Add tomatoes, garlic, and basil; saute until fragrant and heated through, 3 to 4 minutes.
Serve eggplant slices with a generous portion of the tomato mixture.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 55.5 g, Fat 39.7 g, Fiber 8.6 g, Protein 7.5 g, SaturatedFat 6.4 g, Sodium 1035.4 mg, Sugar 12.6 g

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