In this house we love Egglplant parm. I think husbeast likes it more than chicken parm. Since he’s a fearless carnivore, it might just be the recipe rather than the vegetarian aspect. Since I became mostly vegan I have made them in individual portions instead of a big pan with a ton of cheese. I think this works out well. Husbeast is able to have his with regular dairy based cheese and I can have mine with out any cheese at all or with a soy based version.
There is always left over and if you make it this way you can save the eggplant leftovers to make individual parms later or you can make up all the individual servings making them easier to package for lunches or freeze for later.
1 eggplant – large big purple one
bread crumbs or flour
Salt and pepper
Good Spaghetti Sauce
Mozarella cheese (cow or soy)
Vegetable oil for frying.
Slice the eggplant into 1/2 inch slices. Salt both sides of each slice and set aside for 30 minutes. This step removes the bitterness form the eggplant. Rinse the eggplants well, don’t dry. Most versions of eggplant parm wil lahveyou dipping them in egg but since this is a vegan friendly version we use the water to help adhere the flour or the bread crumbs. I choose to do one or the other, using both won’t work. I season which ever I’m using with garlic, salt and pepper.
I dredge each slice in the flour or breadcrumbs and then I fry it until it’s golden. You could broil the egglant if you are avoiding the fried stuff.
I always put a little sauce down on the baking sheet first, then a slice of cooked eggplant, sauce, spinache leaves, cheese, eggplant., sauce, cheese.
Over the past weekend and actually for the past week or so, this has been the project.
I know it doesn’t look like much. I messed up and that’s the piece that I eventually frogged. This is a sweater for commission so it’s about all I can show right now. I’m hoping to finish this today to give it time to block and dry so I can ship it off by Thursday.