Eggplant Pomodoro
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
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!
SO HOW'D IT GO?
Really good - we just used pasta sauce instead of the tomatoes etc...Also, I'd recommend at least 3/4 inch rounds...the eggplant kind of gets lost when it's thinner. But I think that's a metter of preference.
I have never considered using veganaise to coat eggplant! I always have such a hard time getting breadcrumbs to stick.
thank you for the idea! Now I can make better fried green tomatoes ;)
THIS RECIPE IS REALLY GOOD!! today's the second time i made it, my non vegan fiance LOVESSSSSSSSS it! really simple, very delicious! ;)b
Yummy!!! I agree with another posting that next time I will at least partially peel the eggplant, but other than that this is a fabulous recipe. I ran out of vegenaise while making this so I only used about 3/4 cup and it was enough. I also heated up some canned tomato sauce because I didn't think my sauteed tomatoes would be enough to cover the eggplant, but I wound up only using a very little of the canned sauce.
Thanks for a great recipe! I'll definitely make this again!
this was super yummy. i used homemade flax seed mayo, which really gripped the bread crumbs. the recipe i use is basically 1/4 c flax, 1/4 c warm water, 1/4 c oil (this time i used sunflower), 2.5 T apple cider vinegar, 1/2 t mustard, and some salt. blend. ;)b
This is my new favorite food! I've only had eggplant a few time before, and didn't really care for it....but this was amazing!!! The first time I made it, I left the skin on and my husband complained, so the second time, I peeled the eggplant, and it really was much better that way. I'm just really excited that I like eggplant now!
This was just perfect. I have made many eggplant recipes, and this was by far the most delicious way to prepare eggplant I have found.
This was fabulous and easy! Thank you! The only vegan bread crumbs we could find were "cornflake" breadcrumbs, but I added some spices and they worked great! :>
This is a favorite--especially when I need something quick and easy. The eggplant comes out so soft and fluffy. We love eggplant. We've started mixing it up a bit. Adding some curry powder to the mayo and serving with chutney is a tasty change. I tried using Panko instead of regular breadcrumbs. But it didn't turn out as well. The larger crumb just didn't work right.
This was really tasty. The recipe was really simple to make and took only a short time to cook. I just cooked them and then dipped them in FYH's creamy garlic dressing. Mmm...mmm...mmm...
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