Eggplant Parmesan With Garlic And White Beans Recipes

LIGHTER VEGAN EGGPLANT PARMESAN (NO BREADCRUMBS!)

Steps:

• Wash and slice eggplant lengthwise less than 1/4 inches thin (0.5 cm). Salt them and let them sit at least for 20 minutes. (You can do overnight and don't worry if you turn brown. The slices will be brown after roasting and baking. For more info visit our Cooking Eggplant Guide)
• We recommend roasting them coated thinly with olive oil on a baking tray with a grill rack. Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and roast them for 10 minutes. When ready, leave it to cool on the rack.
• Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes.
• Add tomato sauce and seasoning (basil, salt, and pepper) and cook for 5 minutes.
• Peel and chop the onion and cook it lightly in olive oil until it turns glossy.
• Add peeled and chopped garlic and cook for 1-2 minutes.
• Add canned cannellini beans and bring to boil.
• Add dairy-free milk and whisk until combined and bring to boil. Finally, add apple cider vinegar, nutritional yeast, salt, and pepper.
• The next step would be to blend it into a smooth, creamy sauce (Use an immersion blender or for an extra smooth sauce use a high-power blender like Vitamix).
• Now, it is time to thicken it to a consistency of melted cheese. Add the mixture back to a saucepan and add tapioca starch (1 Tbsp at a time). When you are ready, layer up your eggplant parmesan.
• To ensure that the eggplant slices do not stick to the bottom, we spread on the bottom of our 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe dish a splash of Pomodoro sauce.
• The first layer is roasted eggplant slices (not overlapping). Then comes a generous amount of Pomodoro sauce. Then the cheezy beany white sauce.
• Now, repeat with the remaining eggplant slices, Pomodoro sauce, and white sauce. We recommend doing 3 layers of eggplant.
• Preheat the oven to 390 F (200 degrees Celsius) and bake it for 15 minutes.
• A quick tip: Bean-based sauces can dry up, so that is why the baking time is short. However, you roasted the eggplants and you cooked both sauces, so there is really nothing that is needed to be baked for long.

WHITE EGGPLANT SAUTE

Steps:

• Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.
• Heat 2 tablespoons olive oil in a large, nonstick frying pan over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Remove to a serving dish.
• Combine shallots, parsley, basil, capers, lemon juice, remaining olive oil, balsamic vinegar, and garlic in a food processor; pulse a few times to combine, then toss it into the frying pan. Saute for about 5 minutes, then stir in sun-dried tomatoes.
• Pour sauce over eggplant and serve immediately.

EGGPLANT PARMESAN WITH GARLIC AND WHITE BEANS

Steps:

• Preheat oven to 350.
• in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
• in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
• lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
• cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
• place eggplant and garlic head on baking sheets.
• cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
• drain and rinse white beans.
• in 2 8x11 baking dishes, put a thin layer of tomato sauce.
• when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
• put a layer of eggplant rounds on top of the tomato sauce.
• spread bean/garlic paste evenly on rounds.
• add half the cheese and a cup of sauce.
• place the rest of the eggplant in a second layer.
• add any leftover bread crumbs, sauce and cheese.
• bake 25 min until cheese is bubbly.

EGGPLANT PARMESAN

Steps:

• Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.
• Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.
• Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
• Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
• Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
• Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.
• Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.
• Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.

ROASTED EGGPLANT WITH GARLIC AND HERBS

Steps:

• Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
• Preheat oven to 425 degrees F.
• Put a baking sheet in the oven to heat for 10 minutes.
• Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
• Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

EGGPLANT SANDWICH WITH WHITE BEAN

Steps:

• 1. Brush eggplant slices with olive oil;set aside. Whip cream cheese until smooth; add Parmesan cheese and garlic, blending well. Fold in crushed white beans; stir to combine. Gently stir Gorgonzola cheese and blend it with parsley, basil and cream cheese mixture; set aside. In a large skillet, brown eggplant slices in a small amount of peanut or olive oil. Broil or toast English muffins until lightly golden, spread each half with about 2 Tablespoons of The Gorgonzola spread. Top each with 1 slice cooked eggplant, arugula leaves and tomato slice. Top with other half of muffins to make a sandwich; cut in half before serving.