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Wednesday, August 3, 2011

Egg-Less Eggplant Parmesan

Semi-Vegan Eggplant Parmesan. We nix the eggs but keep the cheese- however, the cheese could easily be Daiya or some nutritional yeast concoction! We don't really follow a recipe but this is how we have learned to make it work:

The eggplants or aubergines were long and skinny so we ended up cutting strips. On the left if the egg replacement. The proportion we use for this is:
1 tablespoon ground flax seed ~ 2 tablespoons water
Stir and let it sit for a few minutes. It was soak and become thicker. Dip in the strips and then drench in breadcrumbs. 

Set in the frying pan on a high setting, otherwise they will become soaked in the oil. Flip when golden brown.

Ian whipped up this sauce. It is just tomato paste, basil from the garden, oregano, sugar, garlic powder, and onion powder.

The finished product with a couple servings missing! Basically, layer eggplant, sauce, and cheese or cheese-like substance. Bake at 350 degrees for 20 minutes. Let sit before serving. Nom!

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