Go Back
eggplant-parmesean-stacks
Print Recipe

Festive Vegetarian Main Course- Eggplant Parmesan Stacks

I had quiet holiday retreat and wanted to make a decadent gourmet vegetarian dinner, and this was amazing. You can use vegan cheese or regular cheese, your choice, either way these eggplant steaks make a great main course! The key is a slightly spicy homemade tomato red pepper marinara sauce, blender-free- and infinitely better than prepared sauce. This is great paired with oven roasted asparagus or broccoli rabe.

Ingredients

  • 1 large red bell pepper chopped*
  • 1½ cups organic tomatoes chopped
  • 2 cloves garlic minced
  • 4 tbsp olive oil
  • 2 tsp dried oregano
  • 1½ tsp salt
  • ½ cup diced yellow onion
  • 1 tsp crushed red pepper
  • ½ tsp onion powder
  • ½ tsp honey
  • ½ tsp garlic power
  • ¼ tsp ground black pepper
  • 1½ cups water
  • 3 medium eggplants enough for about 20, 5"d. steaks, cut into about 1cm h.
  • 2 cups of breadcrumbs gluten free or panko are fine
  • ½ tsp salt and pepper to taste
  • 6-8 eggs in a medium bowl whisked together
  • 1 cup olive oil
  • 1 bunch of fresh spinach leaves washed
  • 8 oz./1 packet of mozzarella cheese vegan is ok
  • 2 tablespoons grated Parmesan cheese vegan is ok
  • 1 bunch parsley and roasted red peppers for garnish
  • 1 large packet of asparagus or 2 bunches of broccoli rabe. (Optional roasted fingerling potatoes side salad and garlic bread

Instructions

  • *(Optional Pre-Roasting) Heat oven to 400ºF, and roast: sliced peppers, garlic, onions and tomatoes on a cookie sheet with 2T olive oil for 20 minutes, then broil for 2. When finished, place all vegetables on cutting board and then coarsely chop to 1/2", leave some texture.
  • Use a thick bottomed pot and heat olive oil on medium.
  • Saute all ingredients except the water for 5 minutes, until onions are clear.
  • Add water and stir, cover and simmer on warm.
  • Heat a large frying pan, cast iron in the best with olive oil, to medium high.
  • Take a shallow medium bowl, and place breadcrumbs, Parmesan and salt mixed together.
  • Dunk each eggplant steak into egg mixture and then into breadcrumbs, and then fry.
  • Wash asparagus and put on a cookies sheet, drizzle with olive oil and a pinch of sea salt, roast for 15 minutes at 425ºF.
  • Before Serving, place eggplants topped with mozzarella in oven on broil for 2 minutes, to melt cheese.
  • To Serve: Spread a thin layer of marinara sauce on the bottom of each plate, and alternate each steak with spinach, top with red pepper and parsley, serve with asparagus.

Notes

Serve hot with a side salad or home-made crusty garlic bread, perfect paired with a deep bodied, organic Cabernet.
Notes: Vegan Mozzarella - If you're using vegan cheese, I prefer Miyoko (tm) fresh mozzarella that melts well or shredded Follow Your Heart (tm) Mozzarella.