Skip to main content

Deconstructed Eggplant Parm

What do you do when your mother shows up at your house with 3 huge eggplants from the garden?  You make vegan eggplant parm!!  This recipe actually has a vegetarian variation.  My boyfriend is good at eating vegan food, but he's not crazy about the fake cheeses, so I used real cheese on his stack.


Vegan Eggplant Parm

1 eggplant, peeled, sliced, salted and pressed
cooking oil
whole wheat white flour
panko
soymilk
spaghetti sauce
banana peppers

For Pesto:
3 cups walnuts
4 lemons
olive oil
8 cloves garlic
salt and pepper to taste

vegan cheese substitute

So, for starters, I took my salted and pressed eggplant, flopped it around in flour, dipped it in soymilk, rolled it in panko, and dumped it into the fryer.




Once the eggplant was nice and crispy, I set it aside on a paper bag to drain some of the oil.  Once cooled, I even moved to a large tupperware with paper towels to further soak up some of the oil.


Since I almost never fry anything, I used the opportunity to test out frying several peppers my mom brought me.  I dredged them through the soymilk/flour mixture and dropped them into the fryer.  I think the banana peppers turned out the best.

While these cooled, I made a quick vegan pesto in the Vitamix.  You really have to just go by your taste preference on oil levels, lemon, etc.  I try to put very little olive oil in if I can help it.  I made a huge batch, so I can freeze the rest in ice cube trays and have pesto all winter.  We grew a ton of basil this year, so I'm hoping to get it all used up before it gets too cold outside.


To assemble, put spaghetti sauce down in a baking dish.  Put disc of eggplant down, followed by pesto and vegan cheese.  Then, add another eggplant slice.  You can keep stacking like this as much as you want.  We went with two pieces.  If you wanted to do a traditional eggplant parm, you could keep building it all together in a large baking dish and then bake in the oven.  We cooked these long enough to warm up the eggplant and melt the cheese.

Side by sides:



I topped these with some of the fried banana peppers and more tomato sauce and served with green beans, stuffed jalapenos and bread.  Needless to say, this is a heavy meal, so be ready for a nap!



Comments

Popular posts from this blog

Yoga Veggies

Shouldn't these be part of a kids' book?

Five

For my sister... I am beginning to love the weird and outlandish requests. Anyone have another for tomorrow?

Summering in the Slush

 Whew, what a few months. My family and I remain tightly in our quarantine bubble while the world rages around us.  There are so many amazing things happening (Black Lives Matter movement and Social Justice reform, ever more urgent discourse on climate change, recognition that without teachers our world would grind to a halt) and some horrific things (I mean, do I have to name them all....?), but it all became a little too much for my anxiety riddled brain to handle, let alone comment on. So, I did what I usually do in times of stress.  I buried my head in the literary sand.  This time, instead of just voraciously consuming books, I actually sat down to write quite a few short stories this summer.  I also polished off a lot of pieces from the past few years and hit the slush pile.   Newly shiny drafts of horror, light sci-fi, and urban fantasy in hand, I've been scouring the internet and twitter for places to submit my work while looking ahead to what else may be on the horizon.  A