Eggplant Pomodoro Vegan 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.

EGGPLANT POMODORO (VEGAN)

Steps:

• Preheat oven to 450'F.
• Put the oven racks in the upper and lower thirds of the oven.
• Arrange the eggplant on a large baking pan and brush both sides with oil.
• Season with salt and pepper.
• Bake until golden brown and tender, about 25 minutes.
• Turn and rotate the slices half way through the cooking process.
• FOR THE SAUCE:.
• Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
• Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
• Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
• I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
• Bon Appetit!

VEGAN EGGPLANT POMODORO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine vegan mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant in the mayo-mustard mixture, then coat with bread crumbs. Arrange coated slices on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes.
• While the eggplant is baking, heat oil in a skillet over medium heat. Add tomatoes, garlic, and basil; saute until fragrant and heated through, 3 to 4 minutes.
• Serve eggplant slices with a generous portion of the tomato mixture.