Not my mother’s eggplant parm.

She left me this recipe. Now I shall destroy it.

My mother was an incredible cook, with her signature dish being eggplant parmesan. Her recipe called for a modest amount of mozzarella and eggs. I’m vegan. I loved my mom. So in honor of her I decided to make her dish RIDICOUSLY cheesy and vegan. Because we take a part of parents with us into our futures and usually we f%^& it up a little bit. Here was my take on her signature dish with a Caprese salad.

What you need (serves up to 8 people):

For the parm:

-1 large eggplant thinly sliced

-2 servings of vegan egg

-Italian bread crumbs (check to make sure they’re vegan)

-vegetable oil (keep with you for frying)

-2 jars of marinara (check to make sure they’re vegan)

-1 block of miyokos VeganMozz

-Half a bag of Daiya Mozz Shreds

-Several scoops of Tofutti’s better than Ricotta

For the pasta:

– angel hair pasta

-water

-salt for said water

For the salad:

-1 -3 fresh tomatoes

-1 bunch of basil

-half a block of miyokos VeganMozz

-salt to taste

-fresh ground pepper to taste

-1 tsp of olive oil per serving

-1 tsp of balsamic vinegar per serving

eggplantparmveganegg

Not of fan of vegan egg on it’s own but it’s damn handy in recipes

To prep everything make sure you have all your ingredients ready. For the vegan egg you’ll need VERY cold water so keeping some in the fridge 30 minutes prior to cooking helps. All you do is add the appropriate amount of vegan egg powder and whisk in the water (read the carton instructions). Put the egg dredge into one plate and the bread crumbs into a another. Dip your eggplant into egg on both sides, transfer to crumbs, set aside and repeat.

eggplantparmfried

Fry ‘dem babies goooood

Preheat your oven to 350 degree. Take a large non stick frying pan and fill the bottom with vegetable oil and put on medium/high. I found when I tried to fry them closer to medium that “egg” wasn’t keeping the crumbs on. But on a high heat I browned them quickly and popped them out with no issues.

Now crack open your first jar of sauce and pour all over the egg plant. I then added all the daiya mozz shreds and dollops of ricotta. My mother probably turned in her grave over this…but whatever mom I’m almost 30 I do what I want!

eggplantparmnot cooked

If you’d like a low-fat version of this recipe then all you have to do is not make it 🙂

Now go back to frying the rest of your eggplant and piling it on top of the cheese. Then crack open the second jar of marinara. Slice as thinly as you can the miyokos veganmozz. And lay it on top. Cover the dish with aluminum foil, put into the oven for 45 minutes.

I was pretty hungry at this point and we had 90 minutes before I could dive into the main course. So I decided to make a caprese salad.

eggplantparmcapresesalad

Fancy plates right? NO. They’re plastic. I read the f#$%ing ebay description wrong -_-

Slice your tomatoes and stack on your plate, pinch some salt over it. Oh big tip, always use Kosher salt. The reason being you can pinch and feel how much you are using where as table salt is so fine you’re likely to over do it. Slice some veganmozz and stack on top. Add basil and then drizzle your olive oil and balsamic. Freshly ground black pepper to taste and bam! You got an amazingly fresh salad to get your palette going!

After 45 minutes take the tinfoil off and set another timer for an additional 45 minutes. At about 10 minutes you can start to cook the pasta. Get a large pot filled 3/4 of the way to a rolling boil on the stove. Make sure to pinch some salt in it. Pop in your pasta and….follow the directions on the box because every pasta company is different in their perfect way of cooking their product. Try to cook it al dente.

 

When everything is done. Got to plate and enjoy.

eggplantparmoverview

The flavors that remind me of my moms dish are the fried eggplant+tomato sauce combo. My twist added so much cheese that was soooooo gooooood. It melted so well and I literally ended up taking a spoon around the edge of the dish scrapping up cooked on goodness. This takes 90 minutes to make but if it’s only you or you and a loved one…this dish will keep you with tons of food for a week.

eggplantparmtomato

Also I thought I was really funny last night. This ended up being one of my most liked posts on Instagram…just praying people got that it was a joke…

Some upcoming news! I’ve got a small give away planned that I’ll be doing once we hit 10 followers! It’s ridiculous but a good one at the same time! So if you aren’t currently following the blog and enjoy what I do here, then hit that follow button and possibly spend 10 minutes signing on a word press. THANKS!:)

 

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4 thoughts on “Not my mother’s eggplant parm.

  1. This looks delicious – who says vegans have to eat low fat and healthy alllll the time 😉 going to have to try that aubergine (sorry I’m english and eggplant always sounds weird to me!)! And I love the plates too you could never tell they were plastic – blooming ebay!!

    Liked by 1 person

    1. Aubergine sounds much nicer than eggplant. It’s hard getting people (Hubz) to eat it here. Yeah the plates were a good deal it was a set of 12 for $30 usd….although now that they are plastic…um not such a great deal lol.

      Liked by 1 person

  2. Plates look great. Food looks amazing.

    Liked by 1 person

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