Eggplant Aubergine Parmesan Vegan Food

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN - VEGAN

Steps:

• Preheat oven to 350 degrees F.
• In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
• Place flour, water or soymilk, bread crumbs each in separate bowls.
• Heat olive oil in med frying pan.
• Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
• Place 4 slices at a time, into olive oil in frying pan.
• Fry eggplant on each side or until golden brown.
• Place on paper towels to drain excess oil.
• In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
• Layer eggplant, tofu-spinach mixture and sauce.
• Repeat till all ingredients are done.
• Sprinkle cheese and bake for 30-45 minutes.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Peel the eggplant& cut off the stem edge.
• Mix the beaten eggs in a bowl.
• Pour crushed cornflakes in a large plate.
• Slice the eggplant into 1/4" thick slices.
• Pat the slices dry with paper towel.
• Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
• Place eggplant slices into large skillet with olive oil.
• MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
• Sprinkle salt& pepper to taste.
• Brown until golden brown on both sides.
• Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
• Place the eggplant slices, one row at a time lengthwise, into the baking dish.
• After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
• Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
• Continue until the baking dish is filled.
• Place into preheated 350 degree oven until the cheese melts& bubbles.
• Remove from oven& serve.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

EGGPLANT (AUBERGINE) PARMESAN (EASY!)

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

STACKED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Cut ends off eggplant & slice into 1/2-inch thickenesses.
• Peel onion & tomato & slice into 1/4-inch slices.
• Stack eggplant, tomato, & onion, salting each layer lightly, in a greased flat baking dish.
• Add small pat of margarine/butter to top of each stack.
• Cover tightly with foil.
• Bake at 350F for 1 hour.
• Remove foil & sprinkle with parmesan cheese.
• Bake uncovered 10 minutes prior to serving.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 350 degrees F.
• Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet.
• Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
• Repeat for each round of eggplant and then bake in oven for 15 minutes.
• While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
• Add onion and garlic and sauté until soft, about 1 1/2 minutes.
• Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
• Remove eggplant from oven and leave oven at 350 degrees F.
• Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
• Pour the tomato sauce over the eggplant and top with the cheeses.
• Bake for 30 minutes until cheese is soft and bubbly.
• Remove from oven and let stand for 5 minutes before serving.