Ingredients: Eggplant Parm
- 1 large eggplant (removing of skin is optional, sliced into finger-width disc )
- 1-2 eggs (whisked in a bowl) [or 2 TB flaxseed meal and 4 TB water mixed together]
- 1-2 cups gluten free breading [in a bowl or plate]
- Any sauce you chose (see below, after eggplant recipe/pics, for a simple red sauce)
- Cheese [parmesean and/or mozzarella] (use however many slices of eggplant you have, size of slice depends on size of eggplant piece)
Instructions: Eggplant Parm
- Cut the eggplant to your desired thickness of slice. Finger width is suggested to keep cook time consistent.
Note: Many people suggest that you have to salt the eggplant, but that isn’t necessary. It’s an old practice that was made when eggplant had more bitterness, but now it’s a mainstreamed vegetable and is bred to eliminate the bitterness it once had. So there’s no need to salt the eggplant. If you chose to do so, gently coat/rub down the eggplant and allow to dry for an hour on a cooling rack. Be sure to remove the salt. But again, this isn’t necessary and makes eggplant a more difficult item to work with, so help out your heart and avoid the salt.
- Crack the egg(s) into a bowl and whisk until they become smooth.
- Using chopsticks or a fork, place one piece of eggplant into the eggs and coat evenly.
- Remove the tofu from the egg wash, be sure to gently jostle the eggplant to remove any excess egg and place into the gluten free breading mix and evenly coat.
- Place the completed eggplant nugget on parchment and/or wax paper or directly into a cast iron skillet and/or baking sheet.
- Once all the eggplant steaks are breaded bake the nuggets at 350°F for roughly 30 minutes. Flip halfway through cooking. If you are using a pizza stone be sure to preheat it, if you are using a baking sheet or cast iron skillet there is no need to preheat it.
- For the final 5 minutes add a few spoonfuls of sauce and the cheese on top of the eggplant pieces.
- You can also remove the eggplant pieces and add some sauce to the bottom of the pan/sheet. Place the eggplant pieces back on top of the sauce then add the cheese.
Note: If doing this know now that the breading will get a little soggy. You can always add sauce after. Do whichever method you prefer.
- Remove from oven and serve hot.
- 2 small yellow onions (cut into ribbons or minced)
- 4-6 cloves garlic (minced)
- 4 mushrooms [baby bella, crimini, white, etc] (minced)
- 4 medium vine tomatoes [or 2 large red]
- 1 bay leaf
- 1 1/2- 2 TB tomato paste
- 1 TB olive oil, coconut butter or unsalted butter
- 1 cup water
- 1/2 tsp salt [ground Himalayan Pink]
- 1/2 TB black pepper
- 1 TB basil, oregano
Optional: 15-30g seitan (ground up in food processor or minced), olives, bell peppers, carrots, i.e. anything you want to add for extra flavor. You can really use whatever veggies you want for this.
- Star by melting the coconut butter/butter or heat oil on medium-high heat in a small pot.
- Once melted/hot, add 1 of the onions and caramelize/brown, about 7-10 minutes. Stir frequently, its okay if a few burn a little, they will add more flavor due to the later steps.
- Add in the rest of the veggies (tomatoes, onion, mushroom, and garlic) and mix.
- Add the water and bay leaf, cook covered for 10-15 minutes Stir every 2-3 minutes to avoid from boiling over.
- Add the salt, pepper, oregano, basil, and mix together. Allow to cook uncovered for 2-3 minutes.
- Reduce to a simmer on low-medium heat and add the tomato paste, if you have it, add the ground up seitan after the tomato paste is added. Continue to cook uncovered for 7-10 minutes.
- Remove bay leaf and serve hot, cool and save for later in fridge or freeze for much later use.