Spoon bread crumb mixture onto mayo’d (?) eggplant and tap off the excess.Ĥ. The cherry tomatoes may be made up to 2 hours ahead. For this dish, remove the whipped ricotta from the chiller 1 hour before assembling the Napoleons. The whipped ricotta may be made up to a day in advance and kept refrigerated. Generously paint both sides of each round with vegan mayo (recipe for oil-free version below).ģ. Place into a low 325 degree F oven for 10 minutes per side. Peel (optional) and slice a large eggplant into 1/4 inch thick rounds.Ģ.
Annnnd, it was delicious, even without added oils (minus some oil that I found on the ingredients list of the panko bread crumbs I used.) I must say that I was pleasantly surprised, and I think I might be able to reduce my own oil intake a little bit without compromising on taste.ġ. So, a few weeks before baby K entered the outside world, Mom introduced me to her eggplant “parmesan” recipe–only it wasn’t a recipe, just a method. But every once in awhile, I just want to caramelize some onions with a splash of olive oil. I mean, obviously smoothies, fruit salad, and oatmeal don’t need oil in them. I have always been really skeptical of 100% oil-free cooking. In the last few years, she has become more and more conscientious of her refined oil intake, and, most recently, has largely eliminated refined oils from her day-to-day dietary routine. Mom has eaten a 99.9% vegan diet (she does occasionally use honey) for the last 22 years. Now it is–thanks to this recipe and my mom.īasically, the story goes something like this. There’s something about vegan baked eggplant parmesan (okay, so it’s not really parmesan) stacks that is a welcome break from the craziness of newborn + toddler care. When my day has been a messy mix of spit-up on my shirt, poosplosions, breastmilksplosions, a very cluttered living room, and downright exhaustion I’m very much in need of something consistently knock-your-socks-off delicious. All you mommas out there know exactly what I mean, yes? My goal is to put out a new recipe with pictures at least once a week.
#Eggplant stacks ricotta full
Not gonna lie–being a full time stay-at-home-mommy to a 2-year-old and an almost 2-month-old is both wonderful and TOUGH.
While I don’t anticipate taking any more 2-month-long breaks from making up recipes, I can’t say that I’m fully back yet either. Yes, my giant abouttopopforthelast4months belly has finally expelled one of the sweetest baby girls that I’ve ever seen (and I’m not biased at all). “She” is our new–as in 6 weeks new–baby girl K. She’s here! (Some of you are probably confusedly thinking–“who is ‘she’ and what on earth does ‘she’ have to do with baked eggplant parmesan stacks?!?!?!”)
0 kommentar(er)
