![]() It saves heaps of time in this recipe to use a ready-made marinara sauce. So go ahead and use your favorite marinara sauce. Marinara sauce we used a jarred marinara sauce that we love the taste of. I’ve thrown a layer of spinach in there as well to give a little color and up the vitamins as well. Nutritional yeast adds cheesy flavor to the sauce, but it can be omitted if you prefer. All you have to do is slice it up no precooking necessary. Polenta is great to cook with as it is inexpensive, low in carbohydrates and high in vitamins A & C ( source) It is easy to find pre made polenta (organic and non organic) on a regular grocery store shelf. That way, you have the texture and flavor of a breading without the actual breading. Instead of breading the eggplant, I’ve created a gluten free panko topping combining spices and gf bread crumbs that gets sprinkled on top. More recipes you might like Vegan Eggplant Parmesan Bake 1 hr 35 min Caprese-Style Eggplant Stacks 30 min Vegan Falafel 30 min Vegan Strawberry Cucumber. The polenta is baked first to give it a crispy taste and makes a great layer with the eggplant to bring a heartier taste. This Polenta Eggplant dish is naturally gluten free as Polenta is made from corn meal. These stacks are also portion controlled but I guarantee you will have a hard time not eating them! You have the taste and comfort of traditional eggplant parm without the breaded, fried eggplant. This Polenta Eggplant dish is layered with Polenta, Eggplant and spinach in individual stacks. ![]() Today I am showing you my lighter, healthier version of a traditional Eggplant Parm. ![]() I’ve literally been cooking up a storm this weekend during the blizzard and will have lots of veggie goodness to share with you the next few weeks. I ate all four of the stacks as a meal, but you could certainly serve two as a side dish to a meal.Hello Meatless Monday friends! Sarah and I are happy to have you join us for the link up today. Brush on both sides with olive oil and season with salt and pepper. Lay the eggplant and zucchini slices on a baking sheet. Vegan Eggplant Marinara Stacks 1 eggplant, sliced in -inch rounds cup aquafaba (liquid from 14oz can of chickpeas) cup rolled oats OR quinoa flakes. Cut each half into ¼/-inch slices (total 8 slices). These Roasted Eggplant, Tomato, and Feta Cheese Stacks are sooo good that not only did I make them last Monday, but I made them again yesterday. Cut the eggplant into ½-inch slices (total 12 slices). You will end up with 4 stacks, each stack containing 2 eggplant slices and 2 tomato slices. Place the smaller eggplant/tomato stacks onto the larger ones. ![]() Place back into the oven and bake for approximately 5-7 minutes.Ĩ. Place a tomato slice onto each eggplant slice (you will have 8 stacks). Remove the eggplant and tomatoes from the oven. Place the eggplant and tomatoes back into the oven and roast for 20 minutes.ħ. After 20 minutes, remove the eggplant, flip it, spray with EVOO cooking spray, and season the other side. Place the tomato slices onto the baking sheet, spray them with EVOO cooking spray, and sprinkle them with the same seasonings used for the eggplant.Ħ. While the eggplant is roasting, prepare a second baking sheet by lining it with foil and spraying it with EVOO cooking spray. Place into the oven and roast for 20 minutes.ĥ. Sprinkle the eggplant slices with all of the seasonings. The others can be placed in the middle layer, which will be concealed. Spray the tops lightly with EVOO cooking spray.Ĥ. Assemble: Divide eggplant slices into three stacks, reserving the best-looking & largest pieces for the top and bottom layers. Place the eggplant slices on an EVOO-sprayed, foil-lined baking sheet. Rinse off the eggplant slices in cold water and pat dry with paper towels.ģ. This process helps remove any bitter taste from the eggplant.Ģ. Let the eggplant sit for at least 30 minutes. After you have cut the eggplant into slices, place the slices into a colander and sprinkle salt over each piece of eggplant. Roasted Eggplant, Tomato, and Feta Cheese Stacksġ eggplant, sliced into 1/2 inch thick slices (you need 8 slices)Ģ Roma tomatoes, sliced into 1/2 inch thick slices (again, 8 slices)ġ. But here it is…better late than never, right? And trust me, this is so tasty that it will be worth the wait! I know that I promised to post this recipe several days ago, but with the Thanksgiving holiday and with this being one of the busiest times of year in school, I just haven’t had the time.
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