I don't know about you but I LOVE Eggplant!
On my recent trip to Trader Joe's a picked one up thinking I could make something yummy with it.. Something yummy? Yes indeed!!
I've been enjoying reading through this cookbook and I found a delicious looking recipe for an Braciole-inspired Stuffed Eggplant. In true Sherice fashion I changed a few things and had a delicious dinner!
Start by cutting off the top and bottom of your eggplant. Then peel it or if you don't mind the peeling you can leave it on. I peel mine. Then cut the eggplant in 1/2 lengthwise.
scoop out the inside of the eggplant making a "boat" or shell like this..
First I sauteed...
1 onion chopped
1/2 Sm Zucchini cubed
1/2 Portabella Mushroom or 4-5 Sm Mushrooms
2 garlic cloves minced..
the inside of the eggplant cubed
salt, pepper, red pepper flakes and some Italian seasoning. I just eyeballed it.
a handful of chopped fresh Spinach
a handful of chopped fresh Basil
a handful of chopped fresh Italian Parsley
let that saute a few mins and then remove pan from heat add in
1/3 cup Nutritional Yeast
1 cup Panko flakes
Now time to stuff your eggplant boats...
I sprayed my baking dish with a little pam then set my boats in and filled them. As you can see I had a bit of the mixture left over so I just added it around the eggplant boats.
Next I added about 1 1/2 cups Marinara sauce on top of the stuffing and sprinkled a little leftover Mozzarella Daiya cheese and some Vegan Parmesan on top..
Cover with foil and put into a preheated 350 degree oven.. let cook about 1/2 an hr and remove foil. continue cooking until the top browns up
In my haste to scarf down this incredibly delicious meal I forgot to take a photo of the finished product before I dished it up.. Sorry!
But as you can see the top is melted and the middle is cooked and delish..
I paired my eggplant with steamed french green beans and made some garlic bread using Earth balance original spread
This dish is entirely Vegan.. Hooray!!
If you make this dish let me know what you think!