If you are looking for a nice vegan main dish, the eggplant parmesan
with its mediterranean flavors is just perfect. Everyone will like it
even the kids.
Ingredients:
2 large eggplants
1 clove garlic minced
2 tablespoons olive oil
1 28 ounces can whole peeled tomatoes
½ cup fresh basil chopped
1 ½ cups grated parmesan cheese
1 ½ cups breadcrumb
5 eggs beaten
¾ cup flour
1/3 cup olive oil
1 ½ pounds fresh mozzarella
Method
Slice
the eggplants into ½ inch thick round. Place on a rack and lightly
sprinkle both sides with some salt. Let the eggplants rounds sit for 2
hours in order to release the moisture.
Dice the tomatoes and reserve the juices.
In a saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute.
Add
the tomatoes and their juices and bring to a boil. Then reduce to a
very low simmer and cook for 15 minutes uncovered. Sprinkle with salt
and pepper to taste and add the minced basil. And remove from the heat.
In
a bowl, combine the grated parmesan with the breadcrumbs. Place the
flour in another bowl and the beaten eggs in another bowl.
Preheat the oven to 425 F and brush a baking sheet with some olive oil.
Pat
dry the egglpnats rounds with paper towels. Dredge the eggplant rounds
in the flour, then in the beaten eggs and then in the breadcrumbs. Place
on the baking sheet and drizzle a little bit olive oil over each
eggplant round.
Place in the oven and bake for 20 minutes turning the eggplant halfway.
In a 9*13 inch baking dish, spread ½ cup of tomato sauce. Place a 1/3 of thre eggplants rounds in a single layer.
Layer
half of the sliced mozzarella on top of the eggplant rounds and
sprinkle with 1/3 cup of parmesan cheese. Again spread one cup of tomato
sauce over the eggplants rounds. Place another 1/3 of the eggplants
rounds. Spread one cup of tomato sauce and layer the rest of the
mozzarella.
Sprinkle with 1/3 cup of parmesan cheese. Add one mor e layer with the remaining eggplants, sauce and parmesan cheese.
Place in the oven and bake for 35 minutes.
