Posts tagged eggplant
I’m an eggplant fiend, and I used to make eggplant parmesan for special occasions, layering eggplant with mozzarella and marinara like a lasagna. But the process of slicing the EP, dredging, battering, and frying in oil can be a daunting task, especially if you’re not in the mood.
I found this purple box of Dominex EP cutlets in the frozen foods section at Fresh Market, and snatched it up. I decided to try them on hoagie rolls with marinara and sauteed spinach, garlic and onions. Delicious! They might be even better with some Daiya mozzarella on top, but I don’t think it’s necessary. This makes a very hearty, filling, and quick meal. Perfect for a weeknight when you’re starving and want a fast hot “diner” dinner. Here’s a pic of my sandwich:
Last night, I made this tasty Italian dinner while talking to my lovely friend Sarah. It turned out so well, I’m going to add this to my “regular” dinner meals rotation. I ate it with a side of stir-fried baby bok choy, red peppers, and onions. Next time, I’ll stir-fry kale and garlic instead, which I think would complement the Italian flavors of this dish much better than bok choy.
Gardein and Eggplant Marinara Ingredients:
- About 2 cups Prepared Brown Rice
- 8 – 10 Gardein Seven Grain Crispy Tenders
- 1 large Eggplant
- 1 cup marinara sauce
- 1 tbsp. Nutritional Yeast
- Olive Oil
- Spices: Garlic, Italian seasoning, Parsley
Preheat oven to 430. Slice the eggplant into 1/2 inch thick slices. Lightly brush or spray half of a cookie sheet with olive oil, then place a single layer of the eggplant slices on the oiled part of the sheet and lightly oil the tops of the slices. Sprinkle the slices liberally with garlic powder and Italian seasoning.
Next, place Gardein tenders on the unoiled part of the pan. Bake for 20 – 25 minutes, flipping everything once.
Assemble the final dish by layering the following (from bottom to top of pile):
- 1/2 cup brown rice
- marinara sauce
- 2 – 3 Gardein tenders
- 4 slices eggplant
- marinara sauce
- 1 tsp. nutritional yeast
This recipe yields about 3 to 4 servings. The result is a very easy vegan chicken and eggplant parmesan. It was a yummy, satisfying meal and the whole process only took about 30 minutes, since I stir-fried the veggies while the Gardein and eggplant were cooking.
This Italian inspired dish has a few different components, but each one is simple.
- 1 package whole wheat angel hair pasta
- 1 package fresh baby spinach, chopped
- 1 tomato, diced
- 1/2 can chickpeas
- 1 or 2 large eggplants, sliced into 1/2 inch thick slices
- Olive oil spray to roast eggplant
- 1/4 cup Earth Balance vegan butter
- 1/4 cup Daiya vegan mozzarella cheese
- 1 cup fresh basil leaves
- 3/4 cup pine nuts
- 1/2 cup olive oil
- 1 clove garlic, finely chopped
First, preheat the oven to 450 F. Spray or brush olive oil on a cookie sheet, then place eggplant slices in a single layer. Spray or brush oil on top of the eggplant, and sprinkle salt and pepper over top. Load the sheet(s) of eggplant into the oven and cook for 10 minutes. Pull out sheets, flip each eggplant slice, and cook on the other side for an additional 10 minutes.
Meanwhile, cook one package of whole wheat angel hair on the stove, according to directions on the box.
In a small sauce pan, heat 1/4 cup of Earth Balance vegan butter (stick or spread) over medium-low heat, stirring constantly. When the butter melts about halfway, add 1/4 cup Daiya mozzarella cheese, and stir mixture well. Reduce heat to low and stir until butter and cheese are melted, then set aside.
To make the pesto, add basil, pine nuts, olive oil, and garlic to food processor and blend.
To serve, add a scoop of butter sauce to a plate of angel hair, and top with spinach, tomato, chickpeas, eggplant, and pesto.