Moosewood Eggplant & Randomness
Yield
8 servingsPrep
30 minCook
70 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
medium, about 7 inches |
*
|
| ¾ | cup |
milk
or your favourite vegan substitute |
|
| 2 | cups |
bread crumbs
fine, or wheat germ, or a combination |
|
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
and thyme, each |
|
| 1 | each |
tomato sauce
batch |
*
|
| 1 | pound |
mozzarella cheese
or favoutite vegan substitute, 1/2 cup parmesan cheese, or favourite vegan substitute |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
medium, about 7 inches |
*
|
| 177 | ml |
milk
or your favourite vegan substitute |
|
| 473 | ml |
bread crumbs
fine, or wheat germ, or a combination |
|
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
and thyme, each |
|
| 1 | each |
tomato sauce
batch |
*
|
| 453.6 | g |
mozzarella cheese
or favoutite vegan substitute, 1/2 cup parmesan cheese, or favourite vegan substitute |
|
Directions
Preheat oven to 375℉ (190℃).
Lightly oil a baking tray and a 9x13 inch pan.
Cut the eggplants into circles ½ inch thick.
Place the milk in a shallow bowl; combine bread crumbs and/or wheat germ with herbs on a plate.
Dip each eggplant slice in the milk, moistening both sides, then cover both sides thoroughly with the crumb mix.
Spread the prepped slices on the baking tray and pan, and bake for approximately 20 to 30 minutes (or until tender).
Remove from oven, and pile them gently on the the baking sheet.
Then, without cleaning the pan, ladle some tomato sauce into the pan and spread out over the bottom.
Add a layer of eggplant slices and cover them with more sauce.
Spread some mozzarella over the sauce, and repeat the layering process until you run out of either room or ingredients.
Sprinkle the top with lots of parmesan.
Bake uncovered for about 40 minutes, or until heated through and bubbling around the edges.
Remove from oven and let sit for about 10 minutes beofre serving.
