Sunday, May 16, 2010

Eggplant "Parmesan" Casserole

Here we go. I have been promising to start a food blog for the better part of a year. And, finally, here is my first post.



A little bit about me-executive at a big Telecommunications firm, am married with two beautiful kids ages 7 and 11. I have spent much of my adult life as a vegetarian,and about a year ago decided to try a vegan diet. People told me I was crazy, it was "too hard", "too limiting", impossible to get proper nutrition and generally seemed to think I was just plain nuts. Well, the fact is I have never felt better and have found that it is not limiting at all. You see, cooking is a true passion for me. And the further I travel down the path of this vegan journey the more limitless the possibilities seem.

I hope you enjoy the blog and get some ideas for some good meals too, whether you are vegan, vegetarian or hard core meat eater.

I look forward to cooking with you!

Eggplant "Parmesan" Casserole (adapted from my Grandmother's Eggplant Parmesan recipe)

Two eggplants
Marinara sauce (I make my own but you could use a jar sauce)
2-4 tablespoons nutritional yeast(my substitute for the Parmesan cheese)
1/2 cup (or more) olive oil for cooking eggplant
Salt

Preheat oven to 350 degrees.

Peel eggplants and cut into 1/4" thick slices. Place in a colander and sprinkle with salt. Let sit for about 15 minutes. Remove eggplant and pat until very dry with paper towels.

Heat olive oil in a skillet and fry eggplant until golden brown. Remove from oil and place on a paper grocery bag to absorb any excess oil.

Once all eggplant has been drained on the paper place into a 9x13 or 9x9 glass pan a layer of marinara sauce and sprinkle with nutritional yeast and salt (if desired) and finish with a layer of eggplant. Repeat until all of the eggplant has been used finishing with a marinara and nutritional yeast on top.

Bake at 350 for 30-40 minutes until warmed through and bubbly. Let cool for 15 minutes before serving.

8 comments:

  1. Congratulations Lee....you've started a new adventure and I look forward to all your wonderful recipes. As I can attest that you're an awesome cook whether it be vegan, vegetarian, and/or hard core carnivore (as you put it). Eggplant lasagna is one of my favorites that I make from time to time and it will be nice to try a new recipe. Denise

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  2. I came across your blog and I'm excited to try a version of your eggplant casserole. Thanks! Good job putting together your blog and keep up the great work. Michelle

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  3. Michele, thank you! I hope you enjoy it. For me, this is memories of my Grandmother's kitchen :)

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  4. That looks and sounds gorgeous.
    Now if I could just source some Daiya Mozzerella, I think that would be awesome. Might even try adding some other veggies to it. :)

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  5. Phoeinx, that sounds great. My Grandmother never used Mozzarella but did use Parmesan. If you try it I would love to know how it turns out!

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  6. Gauri Radha गौरी राधाAugust 5, 2011 at 8:20 PM

    That sounds great.

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  7. I work for the same "telecommunications firm" and am a Vegan. Was referred by another of our associates (Jamie Mannarino) and am so grateful for a blog like this. I will share my thoughts from time to time and check in for your Weblog updates often.

    THANKS!
    Allen "Spec" Spector

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    1. So nice to meet you Allen! There are actually a few of us here! Reach out any time-- I am in global :)

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