|feel free to bake your eggplant in rounds individually|
No need to salt the eggplant slices. This is done when the eggplants are old to remove liquid and some of the bitterness. The original eggplants where small oval shaped and cream or white coloured,like an egg, hence the name. Later they were bred to be the purple colour and this is why many call them “aubergine”
2 large eggs
1 large eggplant, sliced into ½ inch/1.27cm rounds
1 cup/225ml corn meal or crisped rice crumbs
3 tablespoons/45ml olive oil
1 clove garlic, minced
2 cups/450ml tomatoes, diced
½ teaspoon/2ml salt
½ teaspoon/2ml black pepper
pinch of red pepper flakes
2 tablespoons/30ml fresh oregano or 2 teaspoon dried
½ tablespoon/7ml fresh rosemary, minced or 1 teaspoon/5ml dried
½ cup/118ml vegan parmesan cheese
4 ounce/114g vegan mozzarella cheese
Preheat oven to 350ºF/176ºC/Gas Mark 4.
Beat eggs in a bowl. Dip eggplant in eggs and then in crumbs. Heat up a large pan over medium heat. Add 2 tablespoons/30ml olive oil. Fry the eggplant until golden brown on each side. Remove to a plate lined with paper towels to absorb excess oil. Cook in batches. Add remaining oil to pan. Add garlic, sauté for 1 minute. Add tomatoes, salt, pepper and pepper flakes. Bring to a boil. Reduce heat and simmer for 10 minutes. Add fresh herbs and stir. Coat the bottom of a 13 x 9 x 2 casserole pan with 1 cup/250ml of the marinara sauce. Evenly place half of the eggplant in the pan. Sprinkle with ¼ cup/59ml Parmesan. Top with remaining eggplant and sauce. Cover with mozzarella and Parmesan cheese. Place in oven and bake for 25-30 minutes.
If using dried herbs add with tomatoes. For a smoother sauce puree or mash tomatoes.
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