eggplant parmigiana with vodka sundried tomato sauce

Happy Vegetarian Monday! It’s the start of a brand-new week and, unless you’re Dani, you’ll be at work for most of it. To keep up your strength, you should eat. A lot. Start with this week’s delicious eggplant parmigiana!

You will need:

  • two ripe eggplants
  • a large can of plum tomatoes
  • a small can of diced tomatoes
  • 1 cup sundried tomatoes
  • black pepper & red pepper flakes
  • salt
  • olive oil
  • shirataki tofu noodles
  • 1 cup vodka
  • 6 cloves garlic
  • panko bread crumbs
  • makings for garlic bread – earth balance butter, heaps of garlic, a loaf of crusty french bread

1. Mince the garlic. In a medium sized pan, toast the garlic in a tablespoon or so of olive oil. While the garlic is browning, blend the plum and diced tomatoes (with juices) with the sundried tomatoes in a blender. When the garlic is done, add the tomatoes to the pan, and add the vodka. Add a dash of salt, black pepper, and crushed red pepper. Stir and let simmer for one hour.

2. While the sauce is cooking, peel and slice the eggplant. Coat each piece with olive oil, then coat with panko bread crumbs.

3. Fill a frying pan with olive oil for frying the eggplant. Cook each piece until lightly browned.

4. Open the bag(s) of tofu noodles. Pour the noodles, along with the water in the bag, into a pot and cook on low until hot.

5. Cut the french bread into thin slices. Spead the earth balance butter liberally over the slices, and either mince approximately six cloves of garlic or put them through a garlic press. Slather the bread with garlic. Bake for 10 minutes at 350 degrees fahrenheit.

6. Put the noodles on a plate, lay the eggplant slices on top, and pour the sauce over top. If you like, top with daiya mozzarella style cheese or leave plain. Enjoy with one or two (or ten) delicious pieces of garlic bread. And wine.

Happy eating!

the senoritas


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