Eggplant Parmesan

One of my favorite Italian dishes......and here is my very own veganized recipe!

1 medium size eggplant
1 cup of whole wheat flour (with some dried italian seasonings mixed in-basil, parsley,oregano)
Fresh basil. chopped
Nutritional yeast

1/2 green pepper, diced
1/2 onion, diced
2 carrots, diced
2 cloves garlic, crushed
1 can diced tomatoes
1 can tomato sauce
1/2 can (approx 1 tbsp) tomato paste
water as needed

Take the eggplant and slice it about 1/3-1/2 an inch thick into rounds. Mix the whole wheat flour with the Italian seasonings. Coat both sides of the eggplant rounds in that mixture. Heat skillet with EVOO and cook eggplant rounds about 2 minutes on each side until browned. Continue until all rounds are cooked. For the sauce, brown green pepper, onion, carrot, and garlic in a saucepan with EVOO. Add the diced tomatoes, tomato sauce, and the tomato paste. Cook for a few minutes until all is incorporated. Add about 1 can or so of water and stir and simmer. The longer the better. The sauce can cook for 15 minutes or 2 hours.....it will still be good, the flavors will just be more rich the longer it cooks. In a glass baking dish, put one big scoop of sauce on the bottom. Add one layer of eggplant. Then another layer of sauce. Then a bit of fresh basil and nutritional yeast. Continue layering until all the eggplant is in the dish and the top is sauce, basil, and nutritional yeast. Bake on 350 for about 20 minutes or so, or until eggplant is very tender with a fork. Enjoy!

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