Vegan Eggplant Parmesan And Green Beans Pumpkindine
Last night I mentioned I was going to an event that wasn’t vegan-friendly, so I made a nice vegan pasta before heading out. I had some celeriac, or celery root, I had been wanting to try, so I decided to roast it along with a head of broccoli. I poured my favorite marinara over cooked penne, topping it off with the roasted broccoli and quartered celeriac slices. It was not only quick, but kept me full through a long night with 200 women chowing on chicken and buttered vegetables. I didn’t walk by the hot food section, but my sister-in-law told me there was an entire stick of butter in the 13″ x 9″ pan of green beans. That’s a lot of butter!!
Fast forward to tonight. Dinner was absolutely amazing! I’ve been seeing a lot of eggplant dishes going around the blog world, including this one by Veg is Sexy, and I really wanted to try one of my own. I used olive oil in my recipe, but you could use nut milk in its place (or I guess even water if you’re a super calorie-phob). Also, I turned my favorite rosemary bread into crumbs, but herbed bread crumbs would work (almost) just as well.
Vegan Eggplant Parmesan
- 2 small or 1 large eggplant, sliced 1/4 inch thick
- 2 cups rosemary bread crumbs
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1/3 cup mozzarella shreds
Preheat oven broiler. Pour olive oil into a medium bowl and bread crumbs into another. Dip eggplant slices into olive oil, followed by bread crumbs, and place on a foiled cookie sheet. Broil breaded eggplant slices for 4-5 minutes, flip, and broil for another 4-5 minutes until tender and browned. Remove from oven, switch oven setting to bake and lower temperature to 375 degrees. Top breaded eggplant slices with marinara, reserving half a cup for plating, and sprinkle with mozzarella shreds. Bake for 10-13 minutes. Remove from oven and pull foil sheet off cookie sheet to avoid bottoms burning. Place about a tablespoon marinara sauce on each plate before plating the eggplant. Enjoy!
While I know “green beans almondine” are a popular side dish, I chose to make mine green bean… pumpkindine? I lightly steamed fresh green beans and then tossed them with a touch of oil, toasted pumpkin seeds, and dried cranberries. Yum! It was seriously one of the most delicious meals I’ve had in a long time!