Vegan Asian Eggplant Marinara

Day one of Bountiful Baskets

Eggplant Marinara

See my previous blog post

 

This is what used: 

Two Asian Eggplants, sliced into rounds (from Bountiful Baskets)

1 cup Italian Bread Crumbs

2 T. Corn Starch

1/2 cup Water

Cabernet Marinara Sauce (Racconto Cabernet Pasta Sauce)

Rainbow Carrots (from Bountiful Baskets)

cooked in the slow cooker with:

Olive Oil

Thyme

Rosemary

Sea Salt  

Diced Onion

Pineapple (from Bountiful Baskets)

Slice the eggplant into rounds and dunk the eggplant into a bowl with 2 tablespoons cornstarch mixed with 1/2 cup water.  Then coat with Italian breadcrumbs and place in a greased pan on medium heat.

Cook the eggplant on both sides for about 4 minutes on medium heat, or until golden-brown.

 

Place the browned eggplant in a greased casserole dish.

Lightly cover the eggplant with marinara sauce.

Lay down a second layer of eggplant.

Pour the marinara sauce over the top layer of the eggplant.  Lightly sprinkle breadcrumbs over the top of the dish, cover the casserole dish, and place in the oven for 30 minutes at 400 F.  After 30 minutes, uncover and let cook in the oven for 15 more minutes.  Take out of the oven and let cool. 

I like cheese baked on the top, but Matt won't eat cheese.  If you want cheese, then sprinkle a thin layer over your dish for the last 15 minutes in the oven.

These are my rainbow carrots.  I cooked them all day in the slow cooker with olive oil, rosemary, thyme, sea salt, and a chopped onion.  Matt said I could sell the carrots.  He really liked them. 

This is the full dish.  It doesn't look very pretty, but is delicious.  The eggplant has crispy edges and tastes like naughty food, but is really healthy.  

Eat up and enjoy!