Saturday, December 13, 2003
Eggplant Parmesan with Mushroom Bechamel Sauce
We wanted to create a flavorful Eggplant Parmesan without the traditional heavy tomato sauce. We think you'll enjoy this Green Cutting Board version which reveals the delicate, naturally sweet flavors of the eggplant and mushroom and at the same time is as pleasingly rich and satisfying as its tomato based inspiration.
Eggplant parmesan
Vegan
2 to 3 servings
Ingredients
1 medium eggplant peeled and cut lengthwise into slices 1/4" thick
1 medium onion peeled and sliced
8 ounces sliced mushrooms
4 ounces diced mushrooms
4 ounces vegan mozzarella sliced
1 Tbls chopped fresh garlic
1/4 cup sliced green olives
3 cups cleaned and dried fresh spinach
4 Tbls vegan spread
1/2 cup plain soy milk
4 Tbls white vegan wine
4 Tbls white vinegar
1/2 tsp sea salt
white pepper, oregano and thyme to taste
1/3 cup grated vegan parmesan
Preparation
Preheat a dry non-stick pan and begin to brown the eggplant slices on medium heat along with the half of the sliced onion, continue in portions until all the eggplant and onion are brown, cover and set aside. Dice the remaining 1/2 portion of onion and saute in vegan spread with garlic until translucent, add the diced mushroom, wine and soy milk and bring to a boil, add vinegar, reduce to a simmer for ten minutes to thicken, season to taste. Select an oven ready casserole and prepare the eggplant by layering with the onion mixture, sauce, spinach and cheese, sprinkle with a pinch of oregano, thyme and a generous coating of parmesan cheese. Place covered into a preheated oven set to 350 degrees and bake for 1/2 hour, uncover for the last 10 minutes to brown the top.
Serve with toasted slices of crusty French bread and a simple salad vinaigrette.
Eggplant parmesan
Vegan
2 to 3 servings
Ingredients
1 medium eggplant peeled and cut lengthwise into slices 1/4" thick
1 medium onion peeled and sliced
8 ounces sliced mushrooms
4 ounces diced mushrooms
4 ounces vegan mozzarella sliced
1 Tbls chopped fresh garlic
1/4 cup sliced green olives
3 cups cleaned and dried fresh spinach
4 Tbls vegan spread
1/2 cup plain soy milk
4 Tbls white vegan wine
4 Tbls white vinegar
1/2 tsp sea salt
white pepper, oregano and thyme to taste
1/3 cup grated vegan parmesan
Preparation
Preheat a dry non-stick pan and begin to brown the eggplant slices on medium heat along with the half of the sliced onion, continue in portions until all the eggplant and onion are brown, cover and set aside. Dice the remaining 1/2 portion of onion and saute in vegan spread with garlic until translucent, add the diced mushroom, wine and soy milk and bring to a boil, add vinegar, reduce to a simmer for ten minutes to thicken, season to taste. Select an oven ready casserole and prepare the eggplant by layering with the onion mixture, sauce, spinach and cheese, sprinkle with a pinch of oregano, thyme and a generous coating of parmesan cheese. Place covered into a preheated oven set to 350 degrees and bake for 1/2 hour, uncover for the last 10 minutes to brown the top.
Serve with toasted slices of crusty French bread and a simple salad vinaigrette.
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