Go-To Meal # 4---Eggplant "Parmesan"

So did you know that parmesan cheese is actually NOT vegetarian? Ya, turns out it isnt. So I guess this should be called Eggplant in the Parmesan Style. There are some vegetarian options out there if you want a similar type of cheese, only without the enzyme that comes from cow stomach. So consider yourself educated, parmesan cheese = not vegetarian. I nixed it in favor of nutritional yeast, which I think is a nice replacement. 

I can't post this recipe without giving a shout out to everyone's favorite female guest blogger, Celia from http://eatscreamcry.blogspot.com/. She whipped this up one weekend senior year of college while we were all living together.  Although my recipe differs from her, it would not have come to be without her divine influence! This dish is incredibly versatile, it can be made in advance and be refrigerated for a few days or frozen for a few weeks. It is also a nice dish to prepare for a friend who has too much going on in life to make dinner (new baby, sick family member etc.), just give them a jar of sauce and your favorite pound of dry pasta and it is one less thing they have to worry about for a night.

Eggplant "Parmesan"

• 1 tbs chili flakes
• 1 tsp cayenne pepper
• 2 tbs salt
• 2 tsp pepper 
• 3 tbs fresh oregano, finely chopped
• 3 tbs extra virgin olive oil
• 3 eggs
• 1/4 cup water
• 1/2 cup whole wheat flour
• 1 large eggplant, cut into quarter inch slices
• 2 cups panko breadcrumbs (I use whole wheat)
• 1/4 cup nutritional yeast (replaces the parmesean cheese)
• 20 or so basil leaves
• Fresh mozerella (about two of the ovoline (egg) size), sliced thinly 
• 1/2 jar of your favorite spaghetti sauce 

1. Preheat oven to 350 F.
2. Use two large plates and one shallow bowl to setup your breading station. Combine the flour and 1 tbs salt and 1 tsp pepper on a plate and mix with a fork. On the remaining plate mix together the panko crumbs, nutritional yeast, 1 tsp pepper, 1 tbs salt, cayenne pepper, chili flakes, and fresh oregano. In the bowl scramble the eggs with the water.
3. Start by dredging an eggplant slice in the flour, followed by the egg mixture, and finally with the panko breading. Once breaded place the slice on a baking sheet.
4. When you've run out of room on your baking sheet, light brush both sides of the eggplant with olive oil. I actually use an oil-mister, that way they don't come out too oily. Bake for 15 minutes or until browned turning once during the cooking process.  Remove and allow to cool on a wire rack.
5. Once the eggplant slices have cooled enough to be handled, start assembling your stacks. I used a 13x9 pan and had room for about 6 stacks. Start by putting down a heaping spoonful of sauce where you plan to start building. Cover the sauce with an eggplant slice (use the largest first), add another spoonful of sauce, followed by a slice of mozzarella and finally a basil leaf. Continue to build, I use about three slices of eggplant for each stack. Don't add the basil to the top until the end, as it tends to not look as nice.
6. Bake for about 20 minutes, or until the cheese is melted and its warmed through. Remove from the oven and top with remaining basil leaves. Serve with your favorite pasta!

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