Weekly Eggplant Baked in Some Kind of Sauce
Pre-heat oven to 400F and put on a frying pan to heat about the same temp as you would make pancakes. On my electric stove that's about a 4.
Peel and slice one eggplant.
Marinate 1/2 inch eggplant slices in the marinade of your choice. I used the juice from a jar of olives. Really. It was pretty good.
Inspired by a recipe from Elena at Eat Healthy!!! Be Happy!!! Vegan Recipes, I made this batter:
Dip the marinated eggplant slices in the batter one at a time and cook them in the hot, lightly greased skillet pretty much like pancakes. (woo-hoo, I hear it's pancake day again! Color me confused)
Fry the coated slices in well heated cast iron pan until they are crispy on both sides, about 3-4 minutes per side. I used about 2 tsp of olive oil for the whole batch.
Place the fried slices flat in pan and put about 2 tsp of lightly salted fermented seed cheese on top of each one.
You can use whatever kind of vegan creamy style cheese you have around. Raw Ricotta would work well.
Top each slice with 2 tbs or so of marinara. (I used DeCecco Pasta Sauce cuz it was on sale at BigLots! I love finding vegan food at BigLots!) and bake at 400F for about 20 minutes.
Served with red lettuce, sliced tomatoes and a heap of fried potatoes and onions.
You're right, there are no sliced tomatoes on that plate.
2 comments:
I am salivating... Is that wrong?
No. Not wrong at all.
I wanted to thank you for teaching me how to successfully bread and fry eggplant. I never could do it before, it always came out crumbly, greasy and slightly burnt. This batter is PERFECT for lightly breading eggplant. I also battered and fried a slice of tomato to see how it would be. It was awesome. Amazing. Thanks again, Elena :)
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