This is a good weekend-night dinner since it does take a while to make, but it is so totally worth your time!!! I’m making this again next weekend and I can’t wait!
1 large eggplant, sliced into thin rounds
4 slices whole wheat bread
½ tablespoon dried basil
½ tablespoon dried thyme
½ tablespoon dried oregano
1 teaspoon salt
¾ cup whole wheat flour 1 tablespoon garlic powder 1 teaspoon paprika
1 cup soy milk
1 teaspoon apple cider vinegar
½ tablespoon olive oil
½ yellow onion, chopped
½ teaspoon salt
4 cloves garlic, finely chopped
2 large tomatoes, diced
½ tablespoon basil
½ tablespoon thyme
½ tablespoon oregano
1 teaspoon chili powder
1- 14 oz can plain tomato sauce
Cheese Sauce (from my ‘Fast and Easy Vegan Alfredo Sauce’ recipe)
1/3 cup raw cashews
4 tablespoons vegan butter (I use earth balance, but margarine will do if that’s what you have)
4 cloves garlic, minced
1 teaspoon salt
½ cup soy or almond milk
Preheat oven 400 degrees fahrenheit
1. In a large bowl, place sliced eggplant and sprinkle with some salt being sure to coat all slices, set aside for 30 or so minutes so the eggplant can sweat out some moisture. After 30 minutes, you can also press each slice between a paper towel to remove some more of the moisture.
2. On a large baking sheet, place 4 slices of bread in preheated oven for about 15-20 minutes or until crispy and toasted all the way through, but not burnt. Remove bread from oven and let cool; leave oven at 400.
3. With a rolling pin, crush the bread on the baking sheet into a sand-like consistency to make the breadcrumbs.
4. Combine the breadcrumbs with the breadcrumb spices, mixing them thoroughly, spread the breadcrumb mixture on a large plate and set aside.
5. In a large bowl, mix together the flour, garlic powder, paprika, milk and vinegar.
6. Take an eggplant slice and dip it completely in the batter mixture, make sure the the eggplant is completely covered in batter, but let any excess batter drip off.
7. Next, lay each side of the battered eggplant on the breadcrumb plate so that it is completely covered with crumbs, then place the eggplant on a lightly oiled baking sheet.
8. Repeat steps 6 and 7 for all of the eggplant slices.
9. Place baking sheet in oven for 20 minutes. At about 10 minutes, turn the eggplants over on their other side. When the eggplants are done, breadcrumbs should be crispy and brown.
10. In a large saucepan over medium heat, heat olive oil. Add onion garlic and salt and cook until the onion is translucent.
10. Add diced tomatoes, oregano, thyme, basil and chili powder and heat for about 3 minutes.
11. Add the tomato sauce and reduce heat to simmer; adjust salt if necessary
12. In a food processor, grind the cashews into a sand-like consistency, be sure not to grind them too long or they will turn to cashew butter.
13. In a large saucepan over medium heat, add butter, garlic and salt.
Once the butter is melted, add the soy milk and cashews and heat until the sauce is the desired consistency; anywhere from 1 to 3 minutes. If you want a thicker sauce, heat longer. If the sauce gets too thick, you can always add more soy milk.
14. Adjust salt to taste.
15. On each plate, place 3 eggplant slices, cover with marinara and top with alfredo sauce. Serve Immediately.
Makes 4 servings
Prep time: 30 minutes
Cook time: 30 minutes