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Eggplant Pomodoro

What you need: 

1 cup vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard or regular mustard
1 eggplant, sliced into 1/2" rounds
1 cup Italian style breadcrumbs
3 roma tomatoes, diced
10-15 fresh basil leaves, chopped
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil

What you do: 

1. Preheat oven to 400 degrees F, and coat a cookie sheet with foil. Combine mayonnaise and mustard in a bowl until well blended.
2. Coat each slice of eggplant with the mayo/mustard mixture and then coat each slice with vegan breadcrumbs.
3. Arrange coated eggplant slices on prepared cookie sheet and bake for 45 minutes.
4. While eggplant is baking, saute diced tomatoes, basil, and garlic in olive oil until well heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

Preparation Time: 
30-60 minutes
Cooking Time: 
Servings: 
2-4

SO HOW'D IT GO?

This is deeelicious. Didn't have Roma tomatoes so I just used regular ones and it tasted divine. Definitely will be making this again.

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Delish! The mustard makes it super-flavorful (and I only used plain yellow mustard). The mayo keeps it moist without having to add any additional oil. (The mayo sounded like a lot of fat to me at first, but when you consider how much oil you end up having to add to the traditional version it's really not bad.)

Tomatoes are lousy around this time, so my sauce was salt-free canned petite diced tomatoes with onion powder, oregano, red pepper flakes, and (at the end) some balsamic vinegar. So good and oil-free.

I didn't peel the eggplant and it was fine--I'm sure it's just a matter of personal preference.

I bet this would be awesome on summer squash and zucchini as well!

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This was my first time making eggplant, and it was AWESOME!  Nice and crunchy on the outside, and tender on the inside.  I used 5 romas and about 20 basil leaves, and added 4 cloves of garlic to the topping, and served the whole thing with angel hair pasta.  So good.  Thanks!

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This was really good. My oldest son didn't like it on top of noodles with marinara, but the next day I made him a sandwich with the leftovers, and he loved it. My youngest son who doesn't like anything but cereal, scarfed it down.

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this was awesome.  i used regular breadcrumbs and added some italian seasoning.  i flipped them over halfway thru and the texture was perfectly crunchy on the outside and melt in your mouth on the inside.  (btw - i didnt bother letting them drain at all) I think next time i may try using the tofu sour cream recipe on this side instead of the mayo to reduce the oil content.

i know ill crave this, and im totally not really even an eggplant person.  Thank you!

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oh man! i made this last night and it was sooo good!  i served the eggplant over angel hair pasta with sauteed garlic, parsley, red pepper flake, chopped tomatoes, sliced black olives, and artichoke hearts and then i topped it all with a little marinara. talk about yum! will be making it again!

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awesome!  ;)b

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My bf loved it and he realy doesn't like eggplant. Def. will make again.

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I was skeptical of the veganaise / dijon combo with this dish, but it was amazing! This is the best breaded eggplant I've had in a while, maybe ever! I haven't even tried it with the pomodoro sauce yet, but alone this was amazing.

I used Panko and added spices to it, and baked it 20 minutes on one side and 10 minutes on the other, and now it is melting in my mouth.

Guess I should go try it with the sauce...

Excellent idea and recipe!

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So very delicious. I followed the recipe exact... I used panko breadcrumbs with some Italian spices thrown in as someone suggested.
I made the sauce but next time I will double it because I ran out of it before I ran out of eggplant.Still it was scrumptious by itself.
This is my favorite dish I've ever eaten that contains eggplant!
thank you ;)b

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