Eggplant was on sale this week at Whole Foods so I grabbed a few when I was at the store. Tonight’s dinner is Vegan Eggplant Parmesan, but we omitted the parmesan! Julie came over and we made a night of it! Eggplant Parm and Paper Heart on Netflix!!
The eggplant came out amazing! I love when Ryan cooks!! :)
Vegan Eggplant Parmesan
1 large eggplant
Oil for frying
Flour, water mixed with flour, and Italian seasoned bread crumbs (all for dredging the eggplant discs; measurements vary)
1 box whole wheat spaghetti
Water, for boiling the pasta
Pasta sauce, jarred or homemade (today we used jarred: Newman’s Own Tomato and Basil)
Wash the eggplant; slice into thin discs.
Prepare your wet and dry batters. The first dredge is in flour, we started with about 1/2 cup and ultimately had to add a little more. After the flour, the eggplant disc gets dipped into a wet batter of about 1/2 cup water and 2 Tbsp. of flour (to thicken the water slightly). After the wet batter, the eggplant is covered with the Italian seasoned bread crumbs. Place the prepared eggplant discs on a parchment lined baking sheet.
Heat some canola oil in a skillet, enough to do a shallow fry, then fry the battered eggplant, 4 or 5 slices at a time. Cook until the batter becomes golden browned and crisp, about 3-4 minutes on each side. Remove the cooked slices and place on a parchment lines baking sheet.
Continue like this until all of the eggplant is cooked. Meanwhile, cook the spaghetti until al dente and heat the pasta sauce in a saucepan.
Now put everything together: some spaghetti on the plate, top it with some sauce and then place one some eggplant slices. We also added some nutritional yeast and sesame seeds on top for some extra flavor.
All in all I
think know it’s working! One more week until it’s bottled and flavored!