I have two people to thank for dinner tonight. One is CCV, for pointing me to Dominix Eggplant Cutlets that are breaded, vegan and soy free. The other is kibbles up at PPK, for pointing me to a recipe for mozzarella cheese that is quite good.
It was because of both of them that I finally got to have something that has crossed my mind since starting to eat eggplant, Eggplant Parmesan. The only reason I have not made this till now is that I didn’t know what to do with the eggplant that did not go into the dish, because I would be making it for one and not two (the TeddyBear would never eat this). CCV did a review of the Dominix Eggplant Veggie Burgers on her blog Chocolate Covered Vegan, and while I could not eat those (they contain soy); it did point me to their Eggplant Cutlets, which solved my first problem. Kibbles started a thread for “favorite vegan cheese” up at PPK and pointed me to this homemade vegan mozzarella that is quite good. All I had to do was add some pizza sauce from a jar and semi instant dinner. And this is even healthier than how I have been eating eggplant in the past, since the cutlets have their skin on them. I’m getting a whole bunch more vitamins and other things I was missing out on before, because I have not been eating the skin.
On the side is a salad from Donna Klein’s The Mediterranean Vegan Kitchen. It is the Chickpea and Green Bean Salad from the Salads chapter. Since it is still hot and humid in Florida, I am really scouring all my sources for any salad recipe and this one is really good. It has very simple and basic flavors that blend quite well together. And it doesn’t clash with the Eggplant Parmesan. So I get another vegetable along with some protein.
It was because of both of them that I finally got to have something that has crossed my mind since starting to eat eggplant, Eggplant Parmesan. The only reason I have not made this till now is that I didn’t know what to do with the eggplant that did not go into the dish, because I would be making it for one and not two (the TeddyBear would never eat this). CCV did a review of the Dominix Eggplant Veggie Burgers on her blog Chocolate Covered Vegan, and while I could not eat those (they contain soy); it did point me to their Eggplant Cutlets, which solved my first problem. Kibbles started a thread for “favorite vegan cheese” up at PPK and pointed me to this homemade vegan mozzarella that is quite good. All I had to do was add some pizza sauce from a jar and semi instant dinner. And this is even healthier than how I have been eating eggplant in the past, since the cutlets have their skin on them. I’m getting a whole bunch more vitamins and other things I was missing out on before, because I have not been eating the skin.
On the side is a salad from Donna Klein’s The Mediterranean Vegan Kitchen. It is the Chickpea and Green Bean Salad from the Salads chapter. Since it is still hot and humid in Florida, I am really scouring all my sources for any salad recipe and this one is really good. It has very simple and basic flavors that blend quite well together. And it doesn’t clash with the Eggplant Parmesan. So I get another vegetable along with some protein.
I've never tried the breaded ones! Thanks for the heads-up :). Oh, and thanks for the shout out too!!
ReplyDeleteLove,
Katie
Mmm I wish we got those here. I've never had breaded eggplant for the same reason as you :( No one else will even think about touching it (grr!).
ReplyDeleteThat mozzarella sauce sounds yum! I missed that thread. I'll have to give it a try!
Yum, that breaded eggplant looks delicious.
ReplyDelete