Tuesday, August 20, 2013

Vegan Eggplant Parmesan Casserole With Tofu

My grandmother gave me another eggplant from her garden.  I couldn't wait to cook it up when I got home.  The eggplants from her garden melt in your mouth.  
Tonight I decided to make a traditional eggplant dish with some nontraditional ingredients.  
 I used:
Sprouted tofu, cubed
1 freshly picked eggplant
2 tomatoes sliced
2 tomatoes diced
1/4 cup Panko bread crumbs
1/8 cup vegan cream cheese
1 tablespoon olive oil
1/8 cup soy milk
Thyme and basil leaves from my garden
salt and pepper to taste
1/4 package of spaghetti rigati
Pot of water for cooking the spaghetti

Cube the tofu and place in a hot (stove on medium heat) cast-iron pan with 1 tablespoon olive oil.  Fry the tofu for about five minutes or until it starts to turn a light golden-brown. 
Cube the eggplant the same size as the tofu and add to the hot pan.  Cook these two together for about five more minutes, or until the eggplants starts to change color.  I added 1/8 cup of soy milk to the mixture the last one minute to add moisture and creaminess to the dish.  I would highly recommend this step.  The soy milk will evaporate and absorb into the eggplant and tofu.
 Lay down sliced tomatoes on the bottom of a greased casserole dish.
Add the eggplant, tofu mixture and sprinkle over basil, thyme, salt and pepper.
Lay down a layer of diced tomatoes.
 Mix up the panko breadcrumbs and vegan cream cheese.  Sprinkle over the top of the dish. 
 Cook at 375 degrees F for 20 minutes with the lid on, then take the lid off and cook for another 15 minutes or until the breadcrumbs turn golden-brown.  

Start cooking the pasta when you take the lid off your casserole.  
Let the casserole cool down for a couple of minutes.  
Lay down a layer of pasta, then top with the Eggplant Parmesan Casserole. 
 This dish is sweet and savory, and the eggplant melts in your mouth.  This dinner was so delicious!!
If you don't have a garden with eggplants, go to your local farmers market. :)