Hi everybody! I know it's been awhile but my life has been on a rollercoaster since May! So first things first, life update: I am no longer engaged but I do have a fantastic boyfriend who is not quite used to how I eat yet but he's trying! Serious props to him! I'm now working at a preschool not too far from my home, just finished up almost all of my summer swim lessons and now have wayyy more time to cook, bake and create! My poor garden got demolished by rain so no more constant fresh herbs until I put in raised beds! I am still volunteering at Rawfully Organic and loving it! Come see me at 3400 Bissonet in Houston, TX this Saturday from 11-2! I'll be hugging at the door :)
Now! Recipe time!!
You'll need
Fresh or minced/jarred garlic
Rosemary
Basil
Herbs de provence (optional)
Salt
Pepper
Nutritional yeast
Parmesian cheese (I only had vegan cheese in stock)
1.5 small eggplants per 2 people
3-5 tomatoes
Yellow onion (optional)
So this recipe (how I made it) it totally vegan. But you can add real cheese or even a bit of meat for meat eaters!
I started off by slicing my eggplant (1/4-3/4in slices) and setting it in a lasagna dish with a small coat of oil on the bottom
Next you set your eggplant in with a small drizzle of oil on top and some salt to try and suck out some of the water! It won't do much but it helps a bit in cooking!
Then I made my tomato sauce, I used 3 tomatoes, 2 for sauce and one for dicing. I diced one to go on top of my eggplant and chopped the other two, and threw them in my blender with more of my herbs.
I then put my sauce on the stove and started to preheat the oven to 400 degrees.
Then I put my herbs and tomatoes on top of my eggplant!
Then I popped it in the oven 10 minutes at a time. So 20 min total plus an extra 5. I threw some of my cheese on top and put it back for 3 minutes!
Pulled it out and it looked like this!
All herbs are to taste. I use A LOT because I love what herbs can do for a dish! I buy all my dried herbs in the healthy living section at HEB for pennies!
Then I served it with my sauce on top and voila!
(Cook the sauce for 5-7 min at first and then turn it off and reheat for a couple minutes when the eggplant comes out of the oven!)
Normal Eggplant parmesian takes several hours to prepare! This takes less than one :) Enjoy!
With love,
early tuesday