Tuesday, May 8, 2012

Eggplant "Parmesan"

This is so good.  I'm talking life changing good.

Slice an eggplant into 1/4 inch disks.  Place a single layer in the bottom of a colander.  Sprinkle well with coarse salt.  Add another layer on top.  Sprinkle with salt.  Repeat until it's all in there.  Place a heavy bowl on top and press it down a bit.  Place in the sink and leave it for 2 hours.  Press down a bit again.

Preheat oven to 185 C (375 F).  In a shallow bowl, mix 1 cup flour, 1/4 tsp ground black pepper, 1/4 tsp oregano, 1/2 tsp parsley, and 1/4 tsp thyme.  Heat a nice layer of olive oil in a large frying pan.  Take the eggplant slices and dredge them in the flour mixture.  Fry on both side until golden.  Place on paper towels after to cool a little and drain.  Work in batches, adding more oil as needed.

Place 1/2 cup marinara sauce in the bottom of a medium casserole dish.  Add a layer of eggplant.  Top with a drizzle of soy cream (maybe 1/3 cup).  Sprinkle with 1 tbsp chopped fresh basil., then 1/4 cup nutritional yeast.  Repeat layers once more.

Bake for 30 minutes.  Enjoy!

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