Two years ago, in October of 2021, Mas and I were celebrating 3 years together. He made eggplant parmesan. Hear me out! I do not love eggplant or anything of that consistency, but when breaded and fried, most anything can become yum! Since then, we’ve had it for a special dinner with my parents, my birthday and Christmas dinner a few weeks ago!
Here’s what you need:
Angel hair pasta
1 can Tomato paste
2 can Tomato sauce, chunky
2 can Fire roasted tomatoes diced
2 cloves Garlic
1 tbs Dried Basil + oregano
1/2 tbs Onion powder
1 tbs coconut sugar
Salt to taste
1/2 cup cashews - in boiled water for about 15 mins
1/2 cube high protein tofu
1/4 cup + nut yeast
2 Garlic cloves
Salt to taste
1/2 cup organic flour
2/3 Your fav dark beer OR 1 3/4 cup milk or do a mixture
Panko
1 cup ish Bread crumbs or crushed crumbs from chips
1 tsp Garlic powder
1 tsp nut yeast
1 tsp salt
1. Cook pasta according to directions
2. Mix all tomato sauce ingredients in pot on stove
3. Blend all ingredients for parmesan mix in blender until chunky but smooth
4. Mix flour and beer
5. Mix panko, bread crumbs, and seasonings
6. Prepare large pan with olive oil - you want to use enough to have it raised in the pot a bit
7. Cut eggplant into 1/2 in slices
8. Dip into flour and beer mix coat thoroughly
9. Roll in breadcrumb mix
10. Place in hot oil, wait until golden and then flip
11. Place angel hair in bowl first, then fried egg plants, tomato sauce and top with parmesan mix. Additional vegan parmesan shreds from store optional! Trader Joe’s are my fav.
