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Vegan Dinners
A Complete India Dinner
American Vegan Hamburger
Asparagus Tofu Stir-Fry
Baby Bok Choy & Tofu Stir-Fry
Baked Spinach and Artichoke Manicotti Pasta
Vegan Chicken Pot Pie
Coconut Broccoli Stir Fry
Coconut Calypso Thyme
Crispy Baked Eggplant
Crispy Sweet Sour Chicken
Field Roast
Celebration Wellington
Field Roast
Classic Meatloaf
Field Roast Smoked
Apple Sage Sausage Dinner
French Lentil Bourguignon
Gardein Boeuf Bourguignon
Gnocchi
Gringo Vegan Tamales
Lasagna Bianco
Macaroni & Cheese
Match Meats Vegan Crab Cakes
Match Meats Vegan
Chicken Picatta
Match Meats Vegan Meatloaf
Meltdown Meatloaf
Mexican Beans & Rice
Mushroom Croquettes
Mushroom Quiche
Pepita Wild Mushroom Croquettes
Pizza
Rapid Risotto
Raving Ravioli
Riblets Barbeque Style
Spicy Chik'n Dinner
Spring Rolls for Spring
Springtime Fresh
Fava Beans
Springtime Risotto
Special Tofurky Dinner
Stuffed Autumn Acorn Squash
Thanksgiving Dinner Menu
3 Cheese Baked Pasta with Yves Meatless Canadian Bacon
Wasabi Pea Powder
Encrusted Tofu Steaks with Sautéed Baby Bok Choy,
and Thai Sticky Rice
 
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eggplants

How to Select and Store Eggplant

A member of the night-shade family, eggplant is a veggie related to the tomato and potato. This berry, the eggplant, is a fruit and is native to India. The common variety is know by many names depending in what region of the world you live. Aubergine, Brinjal, and Garden Egg are just a few of the names referring to an eggplant.

Selection

It's been my experience that eggplant with a shiny smooth exterior are the best. At all costs avoid any eggplant with blemishes, soft spots or mold around the stem area. A vast variety of colors and shapes can be found at ethnic markets. Size, color and variety choices will provide different flavors, so give them all a try with assorted recipes.

Shopping Tips

Try to find heavy eggplant.

Just like other fruits, the heavier, the juicier, the fresher.

Select the deepest purple for the traditional eggplant.

Select shiny, firm, with no blemishes for all colors of eggplant.

Look for stem tops that are green... avoid dried, grey or moldy looking stems!


Find out when your market receives their weekly shipments and shop on that day.

Peak Fresh Bags

Storage

I place my fresh eggplant in Debbie Meyer Green Bags or PEAKfresh® Bags as soon as I get home from the market. After squeezing out all the excess air, I clip the bag shut with a clothes pin and then refrigerate. I try to prepare the eggplant within 5 days after purchasing.

PEAKfresh® Produce Bags help to remove ethylene gas to prolong the life and freshness of produce. Since most fruits and vegetables release ethylene gas after harvest, exposure to the gas accelerates aging in fruits and vegetables.

PEAKfresh® Produce Bags breathe so that the damaging gases can escape and minimize moisture formation and inhibit bacterial growth. This means I SAVE $$$$!

In the past, I end up throwing away strawberries, blue berries or lettuces after a week, but these bags make the produce last two weeks---just as though I went to the store that week.

How to Use PeakFresh® Produce Bags

PeakFresh says to pre-cool warm fruit and vegetables in the refrigerator BEFORE storing in the bags.

Use a separate bag for each type of produce.

Produce should be fresh, dry and undamaged.

Expel as much air as possible from the bag and close using one of the enclosed twister ties or a clothespin and store the bag in the refrigerator.

Note: Wash and dry each bag thoroughly before re-use.

Bags may be re-used for up to 2 months.

Mushrooms, Bananas, Onions, Pumpkins
Storage of mushrooms and ripe bananas in PEAKfresh® Produce Bags for more than a few days is not recommended.

Do not store whole pumpkin or onions in PEAKfresh® Produce Bags.

Mushrooms should be stored in a paper bag and then into a PEAKfresh ® bag for added freshness.

Wash and dry bag thoroughly before re-use. Bags can be re-used for up to two months.

BUY Peak Fresh Re-Usable Produce Bags


    

Vegan Dinner

Crispy Baked Eggplant


Crispy fried eggplant is a favorite, but the calories from all the olive oil used in most recipes is not. I love crispy outsides with a moist interior like a french fry, so I’ve found a way to have my eggplant and crunchy exterior too! Adapt this recipe for all sorts of tasty recipes: Eggplant Parmesan, Eggplant Sandwiches, Eggplant Appetizers for a party.

Crispy Eggplant

Crispy Baked Eggplant Dinner: Steamed Green Beans, Garlic Bread, Mushroom Olive Sauce, Eggplant

Ingredients

2 large eggplants
1 10 ounce bag of organic bread crumbs
2 cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
2 tablespoons Dijon mustard
2 cups organic soy milk, plain (I use Trader Joe's Brand, which is produce by Wildwood)


Tools

measuring cups and spoons
parchment paper
scissors
cutting board
sharp knife
peeler
whisk
2 baking dishes
3 dishes for dipping

Eggplant Slices

Preparation

The Oven

Preheat the Cuisinart Pizza Oven to 400 degrees F.


Parchment Paper

Cut a piece of parchment paper the size of the Cuisinart Oven Pizza Stone and place on top of a cutting board that will fit into the opening of the oven.


Cut a piece of parchment paper the size of the Cuisinart Oven Pizza Stone and place on top of a cutting board that will fit into the opening of the oven.


The Eggplant

Depending on how you plan to serve the eggplant slices, you can peel or not peel the purple exterior.


Cut slices in 1/2 inch rounds or slabs depending on how you want the final presentation to look. Try both ways and then decide which you prefer.


The Dipping Liquid

In a bowl wide enough to submerge the eggplant slices, add the plain soy milk,


Dijon mustard and whisk together.

Dipping Items

Whole Wheat Pastry Flour, Bread Crumbs, Dipping Sauce, and Eggplant Slices

The Coatings

In the two baking dishes, fill each with the whole wheat pastry flour and the bread crumbs.

Place the flour and bread crumb dishes side by side.

Eggplant Floured

First Step in Coating: Flour the Eggplant


The Breading

Dip the egg plant slice into the whole wheat pastry flour.


Dip the floured slice into the dipping liquid.


Immediately place the wet slice into the bread crumbs and flip over to coat the other side.


Place the beautifully coated eggplant slice onto the parchment paper and repeat till all the slices are encrusted.

Steak-Size Eggplant Slices

Cut the Eggplant Lengthwise for Steak-Size Slices

Olive Oil

Use an aerosol can of olive oil and spray the tops of each eggplant slice with a generous amount of olive oil.

Eggplant 3

Coated Eggplant Slices Sprayed with Olive Oil and Ready for Baking


Turn the coated eggplant slices over and repeat.


Bake

Slip the cutting board into the preheated Cuisinart Pizza Oven and gently shake the board to help the parchment paper and eggplants to slide onto the pizza stone.


By baking the eggplant slices directly on the pizza stone will ensure a crusty crunchy exterior with a moist interior.


Bake at 400 degrees F for 15-20 minutes.


Leftovers

Generally, I prepare two eggplants and save the second batch for another meal. When reheating, I place the eggplant rounds on the 400  pre-heated pizza stone for about 5 to 10 minutes.


Presentation

I prefer my Crispy Baked Eggplant with the sauce on the side so that it stays CRISPY. But feel free to slather the sauce all over the top, add vegan parmesan cheese, a veggie and some fine garlic bread.



These slices freeze and refrigerate well and can be re-baked to regain that crusty exterior again.


Eggplant Parmesan

Breaded eggplant slices can become Eggplant Parmesan by simply adding a bit of vegan mozzarella cheese to the top and broiling it for a few moments...


Add your favorite Italian sauce, salad, veggie and garlic bread.


Eggplant Sandwich

Creating a sandwich with leftover Crispy Baked Eggplant is a real treat and can be eaten hot or cold. Select your favorite bread, add vegan mayo, lettuce, tomato, vegan cheese, slice and EAT!

 

Japanese Eggplant

Japanese Eggplant, Long, Firm, Inexpensive at Ethnic Markets

Appetizer

In the summer, try the Japanese eggplants for a mini version to serve with a dipping sauce for an appetizer.


Betty Morgan, Chez Bettay, the Vegan Gourmet
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