Eggplant Parm with basil garlic aioli

Eggplant Parm with Basil Garlic Aioli

Challenge #3 today.  Come up with a version of eggplant parm.  This challenge was given to me by my McDougall friend Catherine.  I have to be honest, I am so glad that she gave me this challenge.  I absolutely fell in love with this recipe.  
It comes in three sections, but don't be put off, it is super easy.  The basil garlic aioli that I made for the recipe is so simple and yet will explode with such a great flavor in your mouth.


For the eggplant
1 large eggplant, top and bottom cut off, and eggplant sliced into 1/2 inch steaks.  I got about 5 out of one large eggplant.
2c Italian style breadcrumbs.  I found some great ones at Kroger® today.  They were Italian panko breadcrumbs with no oil.  But you could use any type of Italian flavored breadcrumbs.
1c unflavored plantbased milk.  I used soy.

For the tomato sauce
1 14.5oz. can of diced tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
1 tsp. dried basil

For the garlic aioli
6 oz. silken firm tofu
1/2 cup packed fresh basil, washed and dried
1 tablespoon nutritional yeast
1/2 tsp. salt (optional)
1 large clove garlic, peeled and crushed

Heat oven to 425*.  Line a baking sheet with either parchment paper or a silicone pad (recommended).
Pour your breadcrumbs onto a large plate, and your plant milk in a large bowl.  Dip each eggplant steak into the milk, making sure to cover all sides.  Remove from milk and put into breadcrumbs.  Make sure to cover the top and bottom well.  I use my hands and really press them in.  Place each breaded slice on the baking sheet, and repeat until all pieces are breaded.
Place in hot oven.  Bake for 25-30 minutes, or until golden brown.  No need to turn.
While the eggplants are cooking, place a small pan on the stove and combine all the ingredients for the tomato sauce, stir well, cover and turn heat on to medium.  It will slowly cook for about 20 minutes.  Check it every so often and stir.
Now for the aioli.  combine all the ingredients in a blender.  Blend until very smooth and creamy.  If you don't eat soy, you could make this with your favorite cashew cream.  Pour into a squeeze bottle or a bowl and cover.  Place in fridge until everything is ready.
When the eggplant is ready, remove from oven and plate them.  (I ate the whole recipe for dinner, and I don't feel guilty at all)
Place a line of tomato sauce on each one, and then top with the basil garlic aioli.  Serve right away.  
It seems like a lot to do, but its mostly instructions.  It will actually all come together very fast.
If you prep everything as instructed, you can be done in less than 45 minutes.  My son even loved it.  I hope you do too! :)



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