Happy Meatless Monday!
I don't know if there's a better way to celebrate such a dreaded weekday than to make it wonderful & marvelous & meatless! Since our beautiful Erin is sick, she asked me to guest blog. Since my blog is about all things wonderful and vegan, she asked me to fill in with a meatless dish. Not only am I honored, I'm psyched because I think it's such a wonderful idea to try going meatless, one day at a time.
One of the staples in my household is eggplant. It's so versatile and tasty, plus the husband loves it, so we eat it all the time. Here is my veganized recipe for Eggplant Parm. I'm not sure if it's really Eggplant Parm without the pasta and tomato sauce, but it has soy parm in the mix, so that's what I'm calling it. We use this eggplant for EVERYTHING. Pasta, panini (with roasted red peppers & pesto...yum...), cut up on pizza, or just by itself (as seen in the picture). It's crispy and tasty and so full of flavor. I've made this for both family & friends and it gets gobbled up super-fast! The husband looks forward to eggplant...which is amazing! This recipe is vegan, but you can easily use regular butter and regular milk. Why mess with a good thing, though? :) I hope you like it!
1 medium eggplant
1 cup UNSWEETENED (*cough*) soy milk :) :) (ERIN'S NOTE: I accidentally used sweetened soy milk once in one of Elizabeth's recipes and did NOT have good results. I've learned my lesson.)
1-2 tsp apple cider vinegar
1 cup bread crumbs
Salt & Pepper, to taste
2 tbsp Parmesan cheese (I always used the fresh grated before I became vegan, but now the soy parm works just fine!)
1 tsp Oregano
1/2 tsp Basil
2 tbsp olive oil
2 tbsp butter
Preheat oven to 250 F. Slice the eggplant to desired thickness; 1/2-inch works perfectly. Salt both sides and place in a colander to drain. This gets ride of the bitter juices. After 10 minutes, pat dry with a paper towel.
In a bowl deep enough to dip, combine the soy milk and cider vinegar. This will make it curdle, which sounds gross, but it's not! Whisk and set aside. While the milk is curdling, combine all the dry ingredients and mix.
In a large skillet, heat the olive oil and butter over medium heat. Take one slice of eggplant, coat with the milk mixture, then press in the dry mixture. Make sure it's covered! Cook in the pan until golden brown on both sides, about 12 minutes. Place the golden eggplant in the oven and keep warm.
There you have it, my dear! The crispiest, most delicious eggplant ever. Enjoy your Meatless Monday, and everyone send Erin their get-better-thoughts!