Eggplant Parmesan
Red sauce:
olive oil, as needed
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced, to taste
1 clove garlic, minced
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can tomato sauce
oregano, to taste
basil, to taste
rosemary, to taste
salt and pepper, to taste Eggplant:
1 eggplant, sliced 1/2" thick
nondairy milk, as needed (I use soy)
flour, as needed
garlic salt, to taste
salt and pepper, to taste
oregano, to taste
bread crumbs, as needed
vegan parmesan or mozzarella, to taste, optional
1. For sauce, saute onion and bell pepper in olive oil. Add in mushrooms, olives and garlic. Cook through. Add canned tomatoes with juice, tomato sauce and herbs, to taste. Let simmer while preparing eggplant.
2. Put a fresh skillet on the fire and heat 1/4" olive oil until smoking, turn down heat. Put milk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging; this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs.
3. Dip both sides of each eggplant slice into milk. Dredge in flour mixture. Dip into milk again, dredge again. Dip into milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.
4. Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan, if desired.
SO HOW'D IT GO?
This is one of my favorite recipes! It was delicious and so easy to make. I will definitely be making this one again.
Mmm this was quite tasty. I absolutely loved the eggplant, so goood. It felt like comfort food, to me. My boyfriend wouldn't even try it (extremely picky) so there was just more for me! ;D Btw - don't slice the eggplant too thick, and give the salt ample time to drain it of bitterness. You can also bake this in this oven if you spray the eggplant with some oil, or coat the pan.
The breading was tasty, but I should have used my better judgement and cut the slices way thinner, because they didn't get cooked and were almost too bitter to eat.
Next time, I will either pre cook them a bit or soak the eggplant in saltwater over night, plus cutting them smaller.
Not a bad recipe though.
Also, I used jarred sauce.
So I just want to say that this was the first recipe I had ever tried on Vegweb.com and it's still my favorite so far...I'm craving it right now! lol ;)b
;)b Yummm very good!!
Be advised that depending on what kind of olives (canned, jarred, packaged) you use may give the sauce a little bit of a tart taste.
Thank you, angeal!!
Stupid question, but what brand of bread crumbs is vegan? I like in Central Illinois, not exactly a veg-friendly area, and all the brands I have checked have dairy in them.
"Any oil is ruined at its smoke point and is no longer good for you"
"When the skillet is hot, add olive oil and let it heat up to just below the smoke point before adding your food. This should take 30 to 90 seconds"
http://recipes.howstuffworks.com/how-olive-oil-works4.htm
;)b
loved it! :)>>>
we used a jar of pasta sauce instead of making it cuz we were super hungry, and it's quicker to open a jar...
the breading was fabulous, nice & crispy! ;)b
served it with pasta and garlic bread
absolutely delicious!!! this is my first time making eggplant that i actually ate. I pretty much followed the recipe just a few adjustments. my problem with eggplant in the past is lack of taste so i went crazy with seasoning. I seasoned the eggplant, the bread crumbs and the flour. and to the tomato sauce i added half od jar of my favorite spaghetti to give it more flavor. and i topped with mozarella then the sauce them vegan parm and put it in the oven to melt. my husband couldnt stop saying how good it was and my 4 year old loved my. my 1 1/2 yr old tdidnt care for it but he is picky.
It was delicious tehehe. Even my vegetarian bf loved it. I didnt put in the olives or the crushed tomatoes but the sauce was still fantastic. :D
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