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Scallopini Marinara

What you need: 

1 scallopini squash
1 cup Japanese bread crumbs
3 teaspoons Ener-G Egg Replacer
4 tablespoons of water
1 tablespoon of your favorite dried herbs
2 tablespoons of peanut oil
Marinara sauce:
6 very ripe roma tomatoes cut into cubes
1 tablespoon of olive oil
2 (choped) large cloves of garlic
1/2 (choped) white onion
fresh basil
pinch of salt and pepper

What you do: 

In a medium sauce pan, sautee the garlic and onion in the olive oil over medium heat.Once the onion is transluscent, add the tomatoes. Mix together and add basil, salt and pepper. Let sauce simmer on low heat (covered) until the squash is ready to plate. Cut squash into six 1/2 inch slices. On a dinner plate, mix Japanese vegan bread crumbs and herbs together. In a small mixing bowl, thoroughly mix Ener-G Egg Replacer and water together. Dip slices of squash into egg-replacer mix, then cover in vegan bread crumb mix, coating the slice thoroughly. Once slices are prepared, fry slices in peanut oil until golden brown. Keep warm in a 200 oven. Remove sauce from heat. Let cool for 5 minutes. Lay three slices of scallopini squash on a plate, top of with fresh marinara sauce. Serve with linguini or alone.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


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