Super Easy Eggplant!

I’ve been loving eggplant lately. I have no idea why I do not buy it more!!! Someday I hope to make an amazing eggplant caponata. However, since I am currently in school, and ridiculously busy, I tend to go much more basic. Again, pardon my not so exact recipes. Hopefully this will just give you some inspiration and ideas! Notice there are no added oils in these recipes! Water does just fine as a binding agent.

I’ll start with the more complicated:

Super Easy Vegan Eggplant Parm:

You will need:

1 eggplant (or more depending how many people you’re making it for.)

Cornmeal

Whole Wheat or almond flour

Vegan Parmesan Cheese

Vegan Mozzarella Cheese

Your tomato sauce of choice (I go organic and usually get one with basil and spices for flavor)

1. Preheat the oven to 375.

2. Cut up your eggplant into half inch slices

3. Combine a mixture of one part flour and one part cornmeal (say about a half cup of each). You can also throw a little pepper/basil etc in there if you want!

4. Lightly coat each slice of eggplant with water and dip it into the flour mixture, just giving it a light covering. Then place each piece onto a baking stone or baking sheet with foil.

5. Put the eggplant slices in the oven for about 15-20 minutes, or until they get a little golden.

6. Meanwhile, give the bottom of a glass baking pan a light coating of cooking spray. The size of your pan will depend on how much eggplant you are using. You want to be able to create two layers of eggplant.

7. Spread a thin layer of tomato sauce on the bottom of the pan.

8. Once the eggplant is slightly golden and out of the oven, place a layer of the eggplant over the sauce.

9. Cover the eggplant with another layer of sauce.

10. Sprinkle on your desired amount of vegan parmesan and mozzarella ( a little can go a long way!).

11. Create another layer of eggplant, sauce and cheese. This time make sure the sauce completely covers the top.

12. Place in the oven for about 20 minutes, or until the cheese is melted.

11. Feel free to add any of your favorite Italian spices etc and enjoy!

Lately however, I have been in a much simpler mood, not needing all of the cheese and “breading” on my meal. So, I have been whipping up some… 

Deconstructed Eggplant Parm

You will need:

1 Eggplant

Italian spices (basil, salt, pepper, Italian mix, oregano, whatever is your favorite)

Tomato sauce of your choice

1. Preheat the oven to 375

2. Slice your eggplant into half inch slices

3. Coat each slice lightly with water and place on a baking stone or cookie sheet with foil.

4. Sprinkle desired spices over eggplant pieces, flip them and do the same on the other side.

5. Pop them in to over for about a half an hour. This will really all depend on your oven and the thickness of the slices. They will be done when they are golden brown and tender.

6. In the last few minutes, warm up your tomato sauce.

7. When the eggplant is done, pour sauce over and poof! Delicious, nutritious, simple meal.

This goes amazingly well  with spaghetti squash! (Check out my spaghetti squash 101 post from December)

I also love to use the left over eggplant plain in salads etc. So delicious!

Enjoy!!!

Be Well.

Love, Julie