Eggplant Stacks


“Eggplant” is a silly name, isn’t it?  According to Wikipedia, “Some 18th-century European cultivars were yellow or white and resembled goose or hen’s eggs, hence the name “eggplant.”  If you’re looking for something you can eat a whole lot of for very few calories, this is it.  A whole medium sized eggplant is only 140 calories and is packed with 14 g fiber, 6 g protein, and contains Vitamins A and C, Iron, and Calcium.  It’s like a super-star vegetable!

3 medium sized eggplant
2 cups panko bread crumbs
1/4 cup flaxmeal
3/4 cup almond milk (or other non-dairy milk)
Sea salt, pepper, and garlic powder, to taste
24 oz jar of marinara sauce (I use Organicville)
1 container fresh mushrooms, cleaned and sliced
Fresh basil, cut into strips

Preheat oven to 400 degrees.

Combine the bread crumbs, flaxmeal, and seasonings in a bowl.  Put the almond milk in another bowl.

I prefer to peel my eggplant because I think the skin is a little tough but you don’t have to.  Slice the eggplant about 1/4 in thick.

Line a baking sheet with parchment paper.  Dip each eggplant slice in the almond milk and then coat with the breadcrumb mixture.  Lay on the baking sheet.  Continue until all slices are coated.  The slices can be placed close together but don’t allow them to overlap.

Bake until they start to brown and you can easily stick a knife into the eggplant. [Note: I admit I forgot to write down the baking time when I made these so I’ll update this post when I make them again.]  Baking time will vary depending on how thick the slices are.  The coating should be crunchy but the eggplant should be soft when they’re done.

While the eggplant are baking, put your sauce and sliced mushrooms in a medium saucepan and heat on medium heat until bubbly.  Reduce heat to low and simmer until eggplant are ready.

To assemble, pick out a large piece of eggplant and put on a plate.  Top with a spoonful of the sauce.  Stack a medium size piece of eggplant on top of that and add another spoonful of sauce.  Top with a small piece of eggplant and another spoonful of sauce.  I like a lot of sauce, so I add more around the eggplant on the plate.  Garnish with fresh basil.  Eat the stack and then make yourself another one!

Now off you go to whip it up vegan!

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