One of my favorite dishes is eggplant parmesan. It is, however, tedious and takes a good amount of time to prepare. Therefore, it is a dish that generally only make for special occasions.
This recipe has a lot of delicious summer flavors and comes together in a fraction of the time it takes to make eggplant parmesan. It is great served by itself, with hard-crusted bread, or pasta.
1: It is important to remove extra moisture and eliminate any bitterness from the eggplant. To accomplish this, keep the skin on the cleaned and dried eggplant, slice it into 1/2″ slices, and place them on paper towels. Sprinkle each round with salt and cover with another layer of paper towels. Let the rounds sit for at least 15 minutes, or up to 30 minutes. Gently pat dry, keeping some of the salt on the eggplant. Then, proceed to slice each of the rounds into quarters.
2. Eggplants, zucchini, and tomatoes vary in size. If you have too many veggies to fit into a 9×13″ casserole, put the remainder into a second smaller casserole.
I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.
It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.
When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.
If you have any questions, please feel free to ask me in the comments section or send me an email.
Absolutely amazing…if I may say so myself!
I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!
These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!
Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.