EGGPLANT POMODORO (VEGAN)
This is my take on a tried and true recipe with some changes. It's delicious and would go great with some home made pasta. I doubled the recipe because we love this sort of dish.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450'F.
- Put the oven racks in the upper and lower thirds of the oven.
- Arrange the eggplant on a large baking pan and brush both sides with oil.
- Season with salt and pepper.
- Bake until golden brown and tender, about 25 minutes.
- Turn and rotate the slices half way through the cooking process.
- FOR THE SAUCE:.
- Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
- Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
- Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
- I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
- Bon Appetit!
Nutrition Facts : Calories 83.2, Fat 4.4, SaturatedFat 1.9, Cholesterol 7.9, Sodium 187, Carbohydrate 8.2, Fiber 1.7, Sugar 2.9, Protein 3.3
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