Eggplant parm is an old fvourite of mine, aubergine parmigiana if you will… basically breaded & fried eggplant slices topped with tomato sauce & cheese & served over pasta or as a sandwich.
As this is a vegan substitute and I don’t cook with oil this version is much much healthier & just as tasty if you ask me.
For the eggplant:
- slice into thin rounds and lay out flat
- sprinkle with salt and leave for a half hour
- turn oven on to 180/375
- pat salt and beads of water off
- mix a teaspoon dijon mustard with 1/2c water in a shallow bowl for dipping the rounds in
- add some italian spices to breadcrumbs in a shallow bowl for coating the rounds in
- dip each round into the water then the breadcrumbs and lay gently on an oven dish
- cook for about a half hour – or until completely tender
Use this ricotta recipe to make the “cheese” topping.
Once the eggplant is done layer it in a pan with tomato sauce. You can use a jar of pasta sauce if you like, I just use a can of crushed tomatoes and mix in a bit of mixed italian spices and some salt, pepper & a splash of red wine.
Top with the tofu ricotta in blobs and cook on 180/375 for about 15 minutes – finish under the grill/broiler to brown the “cheese”.
In the meantime make some pasta. To serve make a pile of pasta, top with tomato sauce, then a piece of the eggplant casserole & a sprinkle of salt and drizzle of olive oil.
*Use a brown rice pasta to make this dish gluten free.