Tag Archives: eggplant

Fresh Vegan Eggplant, Zucchini, and Tomato Gratin

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Need to use up some of those summer zucchini and eggplants? Have a big batch of lovely huge tomatoes that need to be in your belly? This gratin recipe might just do the trick, and it’s lovely and filling, as well.IMG_1564

Ingredients

2 medium eggplants, cut into 1/4-inch-thick slices
4 medium zucchini, cut into 1/4-inch-thick slices
2-3 large beefsteak tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup faux parmesan cheese
1 box panko bread crumbs
1 T dried Italian seasoning or fresh chopped parsley, oregano, and thyme
4 cloves garlic, minced
1/2 cup fat-free, less-sodium vegetable broth
3 T olive oil

Preparation

Preheat oven to 375°.

Place panko, garlic, spices, faux parmesan, and salt in food processor or blender and pulse until combined and fairly fine.

Spray bottom of a 13×9 pan (unless nonstick) with cooking spray. Arrange one layer of eggplant on bottom of pan. Place one layer of zucchini on top of eggplant. Arrange 1 layer of tomato on top of zucchini. Spoon ½ of breadcrumb mixture over vegetables. Repeat layers.

Mix broth and olive oil and drizzle over top.

Bake at 375° for 1 hour or until vegetables are tender and crumb topping is browned.

Serve with a protein of your choice or a big salad.

Eggplant Non-Parm – Vegan Recipe

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IMG_1043web

Ingredients

IMG_1029webFor Eggplant
2 eggplants (medium to large), sliced thinly
1 sleeves of wheat saltines, blended to a coarse powder (pretzels or will work)
2 cups panko bread crumbs (or increase the crackers)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/3 cup nutritional yeast flakes
2 T Italian seasoning
4 cups soy milk or rice milk (unsweetened, unflavored)
1/2 cup white vinegar
olive oil

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

IMG_1032webFor marinara sauce
1 red pepper, diced
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2 T raw sugar
2 T Italian seasoning (or fresh basil and oregano to taste)
3 T olive oil
Sea salt and pepper to taste

 

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Process

For eggplant
Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens. It will smell sort of like buttermilk.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)
Coat a baking sheet with olive oil and place slices in one layer. Bake at 425*. Flip when the bottom begins to brown to cook the second side.

For marinara
Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add tomato (diced and sauce) and sugar and stir. Simmer 20 minutes or longer.

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Breaded Vegan Eggplant – So Good!

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As is probably the case in many houses, it’s hard to tell what will happen with vegetables in The VeganAsana home. Sometimes, the kids eat them like they have never seen food, and other times the dogs end up with some vegetables or I have a lot of leftovers.

Breading vegetables, while not particularly beneficial to their nutritional value, is one way to increase consumption around here. This past Friday, I made breaded eggplant and they ate every scrap. There wasn’t even a slice of leftover (other than what I froze before cooking – see more below). So, I’m going to call it a success.

Ingredients

2 eggplants (medium to large), sliced thinly
1 sleeves of wheat saltines, blended to a coarse powder (pretzels or will work)
2 cups panko bread crumbs (or increase the crackers)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/3 cup nutritional yeast flakes
4 cups soy milk or rice milk (unsweetened, unflavored)
1/2 cup white vinegar
olive oil

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

Process

Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens. It will smell sort of like buttermilk.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)
Coat a baking sheet with olive oil and place slices in one layer. Bake at 425*. Flip when the bottom begins to brown to cook the second side.
We like them served with fresh marinara. Delicious!

If you want to make extra to freeze for later, you can stop after the breading step, place them in a single layer on a pan in the freezer for 8 hours, and the transfer to a freezer bag. When you are ready for them, just pop them out of the freezer, bake, and enjoy.