Eggplant Parmigiana Without the Parmigiana! |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This is another one of my poor-student-don't-have-everything-I-need recipes. I wanted to make eggplant parm b/c here in Paris I've got eggplant (aubergines) and zucchini (courgettes) coming out of my ears! (This rec. doesn't contain zucchini, btw). Anyway, I bought all these (cheap!) eggplants and got home, realizing I had no cheese except for deliciously stinky, gooey, goaty St Marcellin. I figured that wouldn't really cut it. So I ended up with this vegan dish that made me feel healthy. That way I can eat it with rilettes, cheese, baguette, wine, etc. Ha! This recipe could easily be scaled up, I think. Ingredients:
1 large eggplant (i didn't peel mine, but do whatever suits your fancy) |
1/2 cup tomato puree, separated |
3 tablespoons fresh breadcrumbs (canned would be fine too) |
1 tablespoon olive oil |
pepper |
salt |
dried basil |
Directions:
1. Preheat oven to 200°C.
2. Slice the eggplant into rounds-not too thick, though!
3. Lightly grease/spray a small casserole dish.
4. Layer the eggplant on the bottom and up the sides of the casserole.
5. Sprinkle with spices and pour on 1/4 cup of tomato puree.
6. Repeat until eggplant/tomato puree is used up. End with tomato sauce (use extra if you need to.).
7. Sprinkle breadcrumbs on top and drizzle olive oil over that.
8. Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.
9. To reheat, heat a bit of olive oil in a pan and pan-fry.
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