High Road--Eggplant Parmigiana--VEGAN

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Eggplant Parmigiana

 

Recipe By :The High Road to Health, Lindsay Wagner and Ariane Spade

Serving Size : 4 Preparation Time :0:00

Categories : High Road to Health

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

2 cloves garlic -- chopped

2 tablespoons cold-pressed olive oil

12 ounces tomato paste

28 ounces canned whole or crushed tomatoes

1 cup water

EGGPLANT CUTLETS:

1 firm eggplant

salt

2 cups whole wheat bread crumbs

1/4 teaspoon garlic powder

1/2 cup mild soy milk

1/2 cup whole wheat pastry flour -- in plastic bag

1 tablespoon olive oil -- for cooking

 

To make the sauce, cook the garlic in 2 tablespoons of olive oil in a large

skillet until golden brown. Remove the garlic from the skillet and reserve.

 

Add the tomato paste to the skillet and cook at medium-high heat for 5 minutes,

stirring constantly. Add the canned tomatoes and water and break them up.

Bring to a fast boil and add the reserved garlic. Reduce the heat, cover, and

simmer for 1 hour.

 

To prepare the cutlets, peel the eggplant and slice it 1/8-inch thick. Salt

each slice lightly and pile the slices in a large colander. Cover with a clean

kitchen towel and allow to stand for 2 hours to leach out any bitterness.

 

Mix the bread crumbs, garlic powder, salt, and pepper in a flat bottom bowl or

deep dish. Place the soy milk in a separate bowl.

 

Place the eggplant slices, three at a time, in a plastic bag with the flour and

shake. Remove the slices, one at a time, and shake off any excess flour. Dip

in the soy milk and dredge in the bread crumbs. Repeat with all the eggplant

slices.

 

Heat 1 tablespoon of olive oil in a large skillet and saute the eggplant slowly,

covered, for about 4 minutes, turn, and cook for 4 minutes more. Test with

fork. The slices should be crispy on the outside and tender on the inside.

 

Preheat the oven to 350ºF. To assemble, spread a couple of tablespoons of

sauce on the bottom of a lightly oiled baking dish. Lay out a single layer of

eggplant and cover with sauce. Repeat to make a double layer. Bake, covered,

for 30 minutes.

 

S(ISBN):

" 0-13-536129-X "

Copyright:

" 1990 "

 

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Per Serving (excluding unknown items): 309 Calories; 7g Fat (19.8% calories from

fat); 11g Protein; 56g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1117mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Los Angeles chef Daniel LaBella says that the secret of this recipe is

in the preparation of the eggplant. Leftovers make delicious sandwiches.

 

Karen's Note: It may not have been available when this book was written, but I

suggest the addition of vegan " Parmesan cheese " to this recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0