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Eggplant Pomodoro

What you need: 

1 cup vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard or regular mustard
1 eggplant, sliced into 1/2" rounds
1 cup Italian style breadcrumbs
3 roma tomatoes, diced
10-15 fresh basil leaves, chopped
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil

What you do: 

1. Preheat oven to 400 degrees F, and coat a cookie sheet with foil. Combine mayonnaise and mustard in a bowl until well blended.
2. Coat each slice of eggplant with the mayo/mustard mixture and then coat each slice with vegan breadcrumbs.
3. Arrange coated eggplant slices on prepared cookie sheet and bake for 45 minutes.
4. While eggplant is baking, saute diced tomatoes, basil, and garlic in olive oil until well heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

Preparation Time: 
30-60 minutes
Cooking Time: 
Servings: 
2-4

SO HOW'D IT GO?

easy, delicious and fairly inexpensive. This is my kind of recipe. Thank you!

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This was really yummy :) Will definitely make again. I didn't use mustard and used Prego Traditional spaghetti sauce. And I garnished with some scallions and added some garlic powder and Tony Chachere's cajun seaoning. I posted a pic :)

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;)b    Really yummy!      I added some crushed chili peppers , salt and garlic to the breadcrumb mixture and it was delicious, just by itself.
The crispy, salty crust coupled with the creamy , mustardy eggplant was a fantastic combination!  thiswill be a staple, and would also be good on a sandwich with basil pesto...... :)>>>

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I honestly did not like this recipe at all... it was way to mayonnaise-y, and the mix with the mustard and bread crumbs just did not work out. My boyfriend was quite unimpressed :P

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This was the bomb. I had to use a little bit of canned tomato sauce because I didn't have enough tomatoes. I encourage everyone to purchase fresh basil because its so awesome to use in dishes like these.

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This was so good, all crispy and wonderful on the outside and tender on the inside. I served it ontop of wholemeal fettucine with a bought pasta sauce.

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Mmmm! This was sooo very yummy! The tomato mixture that goes on top is divine, it could be used as a pasta sauce by itself. Only thing I will change is next time I will slice the eggplant into slightly thicker slices, it kind of gets lost in the breading. But still tasted fantastic!!

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This was my first experience was eggplant.  I've always been afraid of eggplant due to its appearance but I'm just weird I guess.  This recipe was amazing.  I used Italian Panko breadcrumbs and they worked perfectly.  I just used a quick marinara sauce and served it over whole wheat pasta.  The meat eater I married loved it!

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This was excellent and very flavorful! I followed the recipe exactly and this came out well! Very easy! Thank you! ;)b

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amazing!!!!! i substituted a 14 oz can of diced tomatoes + 1 fresh diced tomato for the sauce and that was not enough. 2 cans would have been good.

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