Die Brucke
Recipe: Eggplant Parmigana
Guest: Die Brucke
Air Date: May 8th, 2008
Recipe: Eggplant Parmigana
2 small eggplants (aubergines)
Salt
2 cups bread crumbs
Olive oil for frying
2 can of whole tomatos
1 block of soy cheese
½ cup vegan parm replacement
1 cup walnuts
1 onion, chopped
4 cloves of garlic
4-6 tbsp herb de provence
Salt and pepper for seasoning
Directions:
Slice the eggplants into 1/4 inch thick pieces. press as much water out of the as possible. Cover them with olive oil and put them in a large bag. Dump in the bread crumbs, salt, pepper and some herbs and shake it up to cover the eggplant with the crumbs. Then lightly fry the eggplant and lay them into a large casserole dish. In a food processor blend up the tomatoes, chopped onion, garlic, salt and pepper and dump some into the pan, covering the eggplant. Add another layer of eggplant and another layer of sauce. Grind your walnuts, soy parmigiana, and remaining herbs in the food processor and sprinkle them on top of the casserole. Grate the soy cheese over top and bake it up for 30 minutes at 375. Now your laughing.