Tuesday, June 19, 2012

Eggplant Parmigiana

I love love love Italian food, & Eggplant Parmigiana is one of my favourites. Although I've found it difficult to make since needing to go gluten-free, on top of already being vegan. But this recipe is so delicious, you wont be able to tell the difference! After working away from home and on location a lot recently, I really was in need of some good ol' home cookin', & this dish was perfect.

  • 1 large eggplant
  • sea salt flakes for sprinkling
  • 3/4 cup soy or almond milk
  • 1/4 cup brown rice flour
  • 1 cup gluten free breadcrumbs
  • 2 tablespoons vegan powdered parmigiano style 'cheese'
  • 1 jar gluten free vegan marinara sauce
  • 1/3 cup soy or almond milk
  • 3/4 cup vegan mozzarella style shreds (the brand I use is 'Daiya')

  1. Preheat the oven to 400 degrees.
  2. Slice the eggplant into 1/4inch pieces (length ways or round both work just as well), sprinkle them with the salt, & then let them sit for about 30 minutes .
  3. Rinse the salt off the eggplant & pat the pieces lightly.
  4. Combine the soy milk & brown rice flour in a large dish, dip the eggplant slices in the batter until coated fully both sides.
  5. Line a cookie sheet with parchment, arrange the battered eggplant slices, liberally sprinkle the eggplant with the gluten free breadcrumbs on both sides.
  6. Bake for around 8-10 minutes until golden and crispy, flip, and repeat.
  7. While the eggplant bakes, place the mozzarella shreds & 1/3cup soy milk in a small saucepan and warm over a low heat, stirring constantly, until combined & 'melty'. (I know that's not the best word but it's difficult thinking of another word to describe the texture).
  8. Cover the base of a casserole dish with a thin layer or marinara sauce, followed by a layer of the eggplant slices.
  9. Thickly spoon 1/2 the 'cheese' sauce on the eggplant, & then repeat the layers. Liberally sprinkle with the remainder of the gluten free breadcrumbs.
  10. Cover the casserole dish with foil & bake for 25-30mins. Uncover, & bake for another 10-15 minutes until the topping is golden brown & crispy.
  11. Towards the end of baking sprinkle with the vegan parmigiano and bake until melted & crispy.
  12. Serve with salad greens or Zucchini Spaghetti (steps 1& 2). The left overs are also super yummy for lunch the next day! :)

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