October 13th - Eggplant Parmesan

I know I missed the Sunday family recipe day last week.  But I was a bit jet lagged from flying home to the east coast from California the day/night before.  So, I'm sorry I've been a bit lax with my family recipe posting and all week of no posts.  I also started a new job on Monday so I've been quite busy.

But Monday night Dave made Eggplant Parmesan for dinner.  It was soooooooooo good.  We all really like it.  Dave was so sweet because he Googled "vegan eggplant parmesan" to make it.  I know him and he wants to perfect it and make it more crispy but I think it is wonderful.

Here's how he made it.

Eggplant Parmesan
1 eggplant peeled and sliced
salt
flour
almond milk
panko bread crumbs
canola oil
spaghetti sauce
spaghetti (cooked according to package and drained)

Sprinkle the eggplant with salt  and let stand for about 20 minutes.  Then wash it off.     Coat the eggplant with the flour, then dip in the almond  milk and then coat with the panko bread crumbs.  Place coated eggplant in a hot frying pan with a thin layer of canola oil.  Fry the eggplant slices.


Once all the eggplant slices are cooked serve with the spaghetti noodles and sauce.  You can keep the cooked eggplant sliced warm in the oven (about 250 degrees) while the rest are cooking.


p.s. Be on the lookout for updates to the Eggplant Parmesan recipe.  Dave is already talking about mixing the flour with the almond milk and making a coating and then coating the eggplant with the panko.  I don't mind the experiments!  It was delicious on Monday and very good for leftovers in my lunch!