Eggplant Pomodoro (Vegan)

READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large eggplant (cut in 1/2-inch circles)
  • salt (I used the course kind)
  • 1
    tablespoon olive oil
  • 1
    cup milk (I used soy)
  • 3
    tablespoons flour
  • 2
    garlic cloves (minced)
  • 1
    cup spaghetti sauce (I used home made Pomodoro)
  • 12
    cup cheese (I used Vegan Mozzarella)
  • 13
    cup grated cheese (Parmesan or Romano is good)
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DIRECTIONS

  • Preheat oven to 450'F.
  • Put the oven racks in the upper and lower thirds of the oven.
  • Arrange the eggplant on a large baking pan and brush both sides with oil.
  • Season with salt and pepper.
  • Bake until golden brown and tender, about 25 minutes.
  • Turn and rotate the slices half way through the cooking process.
  • FOR THE SAUCE:.
  • Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
  • Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
  • Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
  • I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
  • Bon Appetit!
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