Eggplant for Dinner Last Night

Every week I make an eggplant for dinner. Every week I freak out all day about what am I going to do with it and then wind up making it pretty much the same way. Sliced and salted/marinated/fried and baked in some kind of sauce. This week was no different but it was especially delicous. Here's what happpened:

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.