Eggplant Parmesan

I got together with one of my gal-pals recently for a good olthrowdown in the kitchen. Emily and I took on an eggplant parmesan dish, inspired by Skinny Bitch in the Kitch. And it was delicious! But you have to do some work to enjoy it! So, lets get to cookin!

 

Heres what youll need:
*this is going to be broken up in two parts. Your eggplant recipe, and your red sauce*
For your eggplant: Serves 4 as an entree, about 8 as an appetizer
3/4 cup vegan parmesan cheese
1/3 cup whole wheat bread crumbs
1 tablespoon of granulated garlic powder
2 teaspoons fine sea salt
3/4 teaspoon of pepper
1/2 cup of soy or rice milk (unsweetened, we went with rice milk)
Refined coconut oil
1 eggplant (1 1/2 lbs, cut crosswise, into 1/2 inch slices)
*peel first if youre not a fan of the skin. I prefer it peeled.*
1/4 cup roughly chopped fresh basil leaves
Vegan mozzarella cheese, shredded
Basic red sauce CLICK HERE for the recipe

Make it all work!
Preheat your oven to 350 degrees F.

While your oven preheats, combine in a shallow bowl, the parmesan, bread crumbs, garlic powder, salt and pepper. Pour some of the rice (or soy) milk in a separate bowl. In a 10-12 inch pan, heat up, over medium heat, 3-4 tablespoons of coconut oil, enough to coat the pan with a thin layer.

One piece at a time, dip the eggplant slices in the rice (or soy) milk, then transfer that piece over to the breading mixture. Press each piece thoroughly in the breading to coat evenly. Place the finished pieces in the pan and cook for about 3 minutes per side, or until browned on the outside and tender on the inside. Youll have to do about 2 batches, so in between batches, wipe out the pan and re-oil.

Transfer the finished slices into a 2qt casserole dish. Arrange them into 2 layers. Top the eggplant with your red sauce, spreading evenly, then top with the mozzarella and basil. Bake until the sauce is hot and the cheese is melted, about 20 minutes.

Ti piacciono, i miei amici! << Or “Enjoy, my friends”, cause you just made a delicious vegan friendly Italian dish. And in the words of my kitchen co-pilot, “If I didnt witness the vegan-ness of the entire dish, I wouldnt have believed it upon tasting.”