This recipe is so yummy and I am not even a huge fan of eggplant. However, I quickly am becoming one. I thought this was the last eggplant from my garden, but I ended up harvesting one more. Lucky me!
The video has some pounding in the background from some renovations going on in the house. (sorry — try to ignore if you can). This is truly “real life” video (as all my videos are) — no editing or photo-shopping. Authentic is what I prefer to call it. Grateful to have this creative outlet — even if only for me.
There really isn’t much of a recipe but here goes.
Panko bread crumbs
Plant based milk
Fresh tomatoes OR a jar of prepared organic tomato sauce
Onions, garlic, spices of choice (if you are making your sauce from scratch with fresh tomatoes)
Vegan mozzarella cheese (optional)
For the fresh tomato sauce:
Put fresh tomatoes into a blender or Ninja and blend until smooth — 1-2 min.
Put the sauce through a fine sieve to catch any seeds and discard.
Put the sauce into a pan and simmer on low for 1-3 hours or until desired thickness.
Add whatever you like to spice it up: onions, garlic, Italian spices….be creative!
For the eggplant:
Peel (highly recommended) and slice into thin slices, about 1/4 inch thick.
Sprinkle with salt on both sides and let drain in a colander for about 10-15 minutes.
Rinse eggplant with water and put on a towel to dry. Fold the towel over to cover the eggplant and use a cookie sheet to press dry (you will need to add some weight to the cookie sheet). Press for 10-15 minutes.
NOTE: Step 2 and 3 are optional but highly recommended because it removes the bitter taste that eggplants can have.
Set the oven for 400 degrees F.
While the eggplant is drying, assemble the following: a plate with flour, a plate with Panko bread crumbs (add a little Italian seasoning), and a bowl of plant-based milk.
After the eggplant has finished drying, prepare it by (1) dipping in the flour, (2) dipping in the milk, (3) pressing in the breadcrumbs.
Bake on a cookie sheet for 30-45 minutes, turning often until they get crisp and brown.
Put the eggplant on a plate and top with tomato sauce. Sprinkle with vegan mozzarella (optional).