Vegan; 30 minutes; Gluten Free; Serves 6
Running out of bread, I used breaded eggplant. The breaded eggplant comes out crunchy on the outside and tender on the inside. This appetizer is super elegant and easy, this is sure to be a crowd pleaser.
Eggplant Bruschetta:
2 small eggplant, sliced into 1" round slices and then cut into moon shapes
Egg Replacer the equivalent to 2 eggs
1/2 cup of gluten free Panko bread crumbs
1/2 cup of gluten free Italian bread crumbs
1. Preheat oven to 425F.
2. Combine Panko and Italian breadcrumbs. Dip eggplant slice into the egg replacer and into the breadcrumb mixture. Repeat and place on a cookie sheet.
3. Bake for 30 minutes.
Spoon marinara sauce onto the eggplant slices and garnish with vegan Parmesan cheese.
While the eggplant is baking:
Chunky Marinara:
6 ripe tomatoes (I use what I pick up at the Farmers Markets), peeled, seeded and chopped
1 large garlic clove, minced
1/4 cup sweet onion, minced
1/2 cup mushrooms, sliced
1/2 yellow bell pepper, sliced
1 jalapeno, seeded and minced
2 Tablespoons olive oil
1/4 cup vegetable broth
2-3 Tablespoons tomato paste
2-3 Tablespoons Pinot Noir wine vinegar
1 teaspoon crushed dried rosemary
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper
1. In a medium skillet over medium heat, saute onion and garlic until onion becomes translucent. Combine mushrooms, peppers and vegetable broth, stirring until mushrooms are brown, about 5 minutes. Add tomatoes, tomato paste, wine vinegar and seasonings. Bring to a simmer and allow to thicken.
2. Spoon mixture on crispy eggplant and serve warm. Enjoy!
No comments:
Post a Comment