Eggplant Stacks with Vegan Bechamel Sauce

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Rating: 4.5
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Prep Time20minutes
Cook Time30minutes
Passive Time
people
Nutrition Facts
Eggplant Stacks with Vegan Bechamel Sauce
Amount Per Serving
Calories 150 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 415mg 17%
Potassium 414mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 7%
Vitamin C 5%
Calcium 19%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.

You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.

This dish works well alone or on a bed of pasta or greens.

ENJOY!

Creamy Bechamel Sauce

Ingredients

  • 4 Tbl. Earth Balance
  • 4 Tbl. flour or gluten-free alternative
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbl nutritional yeast
  • 2 cups Ripple Non Dairy Milk or other unsweetened non-dairy milk

Directions

  1. In a medium saucepan, melt Earth Balance.
  2. Whisk in Flour
  3. Add Garlic Powder, Nutmeg, Nutritional Yeast, Salt and Pepper and whisk until combined.
  4. Slowly whisk in non-dairy milk and cook, whisking often, over medium heat for 8 to 10 minutes.

Sauteed Mushrooms

Ingredients

  • 2 Tbl. olive oil or Earth Balance
  • 12 oz. mushrooms sliced

Directions

  1. Heat Olive Oil.
  2. Toss in mushroom slices and cook for 4 minutes or until slightly softened.

Baked Eggplant Rounds

Ingredients

  • 1 large eggplant sliced into 1" rounds, with skin
  • 1 tsp. olive oil brushed
  • 2 cloves garlic per round
  • 1/2 tsp. salt
  • 1 Tbl. dried oregano

Directions

  1. Spray a foil-lined baking sheet.
  2. Slice eggplant into 3/4" rounds and place on prepared sheet.
  3. Brush with olive oil and insert 2 cloves of garlic into each eggplant round flesh.
  4. Top with Salt, Pepper & Oregano
  5. Bake in 450 degree oven for 20 minutes, or until fork-tender, turning halfway in cooking.
  6. After cooking, remove garlic cloves.
  7. Stack cooked slices on pasta or greens, top with 1 large tomato slice, mushrooms and Bechamel Sauce.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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