If I had to choose a "signature dish" that my husband gets excited over more than any other, my stuffed eggplant is the hands down winner. This dish takes a little more time and love than some of my other dishes, but it will impress even the most hardcore omnivore at dinner time. Get ready to be impressive!
Looking for more impressive Vegan dishes? Try my Sriracha Roasted Tofu with Rainbow Veggies, Award Winning Vegan Chili, BBQ Tempeh over Southwestern Cauliflower rice, and finish the meal with my Vegan S'Mores Pie
Stuffed Eggplant Parm:
1 large eggplant, cut into 1/4" slices
3 Tbsp aquafaba (the liquid from canned chic peas!)
1/4 cup flour
1/4 cup corn meal
1/8 cup nutritional yeast
1/2 cup plant milk
Salt & pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. onion power
1/2 tsp. dried basil
1 1/4 cups panko bread crumbs
1 large bunch fresh kale, chopped
1 small red bell pepper, chopped
1 small orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, pressed
Oil
1 recipe Perfect Marinara Sauce
Vegan mozzarella cheese
1 lb. prepared angel hair pasta
3 Tbsp aquafaba (the liquid from canned chic peas!)
1/4 cup flour
1/4 cup corn meal
1/8 cup nutritional yeast
1/2 cup plant milk
Salt & pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. onion power
1/2 tsp. dried basil
1 1/4 cups panko bread crumbs
1 large bunch fresh kale, chopped
1 small red bell pepper, chopped
1 small orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, pressed
Oil
1 recipe Perfect Marinara Sauce
Vegan mozzarella cheese
1 lb. prepared angel hair pasta
Place eggplant slices on a wire rack over the sink. Salt heavily and allow to sit at least 30 minutes.
Preheat oven to 400°
Prepare pasta as directed on package. Set aside.
To make your "wet" batter - mix aquafaba, milk, flour, cornmeal, nutritional yeast, 1/4 tsp. garlic powder, 1/4 tsp.oregano, 1/4 tsp.onion powder, 1/4 tsp. basil, salt & pepper to taste. Whisk together until smooth in a shallow bowl.
In another shallow dish, mix bread crumbs, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. dried basil, salt & pepper.
Add about 1/2" of oil to a heavy skillet and allow to heat up over medium heat.
Check on your eggplant. Eggplant will be covered in bitter liquid and salt, rinse extremely well. Pat completely dry.
Dip each slice of eggplant into the wet batter and then into the bread crumbs mixture.
Check to make sure oil is ready by splashing a drop of water into the pan. If it sizzles, it's ready.
Fry each slice in the oil until golden brown on each side. Allow to dry on a paper towel lined plate.
Cook kale, peppers, and onions in a non stick skillet over medium heat until tender. Add garlic and cook an additional 3-4 minutes.
Coat the bottom of an 11 x 13 casserole dish with marinara sauce.
Match up eggplant slices that are similar sizes. Place one slice from each pair on top of sauce.
Top each slice with kale mixture and sprinkle generously with vegan mozzarella.
Top kale with matching eggplant slices.
Top each stuffed eggplant slice with marinara sauce and more vegan mozzarella cheese. Bake 20 minutes.
Serve with a side of angel hair pasta.
Makes 4-5 servings.
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