Eggplant Pomodoro Vegan Recipes

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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

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

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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