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Eggplant Parmesan

What you need: 

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

What you do: 

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.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4-6

SO HOW'D IT GO?

Yummy!!  Yummy!! This was amazing and delicious.  My husband was a very happy man eating this.  We were both happy to eat the leftovers the next day for dinner.  The sauce was simple and so tasty.  The eggplant cooked up wonderfully.  Thank you for posting.  I will definitely make this again. :)>>>

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Thanks for this recipe! My father made it for me last week, with the adjustment of flax seed 'egg' for the soy milk, no breadcrumbs (didn't have any) and baking the eggplant. Very tasty sauce! We froze most of it, and have found it's even nicer with the further additions of puy lentils and spinach. (The lentils make it like a bolognese if you want that kind of thing). The crunchy eggplant is perfect with the rich sauce, balancing each other out. Thanks!

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This was delicious, the family didn't miss the cheese, I was a vegan chef heroine!  :)

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Thanks Gratefulbeauty! That's a big help. Have been stuck many times with conversions, most websites say different things. I'll use this from now on, thanks!

You are so very welcome!  I totally understand too.  There are so many converters on the web, but (almost) none of them can convert weight to volume.

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At the store i bought an eggplant with no idea of what to do with it.  It just looked neat :D  When i got home I found this recipe and decided since i have all the ingredients I'd give it a try.  I figured that even if i didn't like the eggplant I would still have a big pot of spaghetti to much on.  My biggest mistake was not making enough of the eggplant the first time!  i LOVED the stuff!  So i made up more of the eggplant today and just ate it on the side with the spaghetti.  It reminded me of fried chicken and pasta.  (that is if I'm remembering fried chicken correctly)  I can't wait for some friends to come over and try ths too! 

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Thanks Gratefulbeauty! That's a big help. Have been stuck many times with conversions, most websites say different things. I'll use this from now on, thanks!

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oops!  :P  I should have previewed my post.

Ingredient Quantitiy Converter: http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=T&tid=1600
Substitutions Converter:  http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=T&tid=1600

Sorry that link is actually :

Ingredient Quantity Converter:  http://www.gourmetsleuth.com/cookingconversions.asp?Action=find
and
Substitutions Converter:  http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=T&tid=1600

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I would love to make this tomorrow, but just not sure what's meant by tomato sauce? I live in the UK. The only plain tomato products sold here are juice, passata, tinned tomatoes or puree (I think that's it..). Would be great if anyone could help!

Hi!  I lived in Wales for a while, and the closest thing to tomato sauce is tomato puree or tomato passata.  Tomato puree tipically is just pureed tomatoes, passata has other ingredients in it (like basil and preservatives), but would work well for an Itailian dish like this one.  Use the puree or passata in the same measurements as the tomato sauce calls for.

p.s. You seem like the type of person who might find this handy...  I use this great online converter at Gourmet Sleuth to help me cook recipes I learned in the UK.  They have a quantity converter for different foods great for converting a UK recipe to American measurements, or vice versa, as UK weight measurement does not equal US volume measurement. (Which btw the weight measurement is more accurate, especially when baking.)  Also, (in addition to other converters) Gourmet Sleuth has an ingredient converter, you just type in what you want to substitute and it gives you a list of what other food products will work. 

Ingredient Quantitiy Converter: http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=T&tid=1600
Substitutions Converter:  http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=T&tid=1600

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I would love to make this tomorrow, but just not sure what's meant by tomato sauce? I live in the UK. The only plain tomato products sold here are juice, passata, tinned tomatoes or puree (I think that's it..). Would be great if anyone could help!

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This was great.  ESPECIALLY THE SAUCE!  I used homemade breadcrumbs..and next time I won't..hahah..  It was a pain in the butt.  Otherwise it came out pretty good.  When I was done frying them I put them in the oven for 15 minutes at 350 degrees.  When I was done with them I took a baking dish, put sauce at the bottom, put eggplant on top, and topped it off with vegan cheese.  I put this in the oven until it melted.

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