Italian Baked Eggplant With Seitan Recipes

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Steps:

• Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
• Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Steps:

• Sprinkle eggplant slices generously with salt and let drain in a colander, about 30 minutes. Rinse with water, drain, and pat dry.
• Meanwhile, make sauce: Heat 2 tablespoons oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until translucent, about 6 minutes. Add tomatoes. Bring mixture to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 20 minutes. Remove from heat and stir in oregano.
• Preheat oven to 350 degrees and prepare seitan and eggplant: In a shallow dish, mix breadcrumbs and nutritional yeast; season with salt and pepper. Coat both sides of seitan in the mixture, shaking off excess breadcrumbs. Heat 2 tablespoons oil in a large skillet over medium heat. Cook breaded seitan in a single layer until golden brown, about 6 minutes per side. Remove and set aside. Wipe pan clean.
• Meanwhile, stir together creamer and flaxseed meal in a shallow dish. Dip eggplant in creamer mixture, drain slightly, and individually coat each piece with breadcrumb mixture, pressing to coat both sides and shaking off excess breadcrumbs. Heat 2 tablespoons oil over medium heat. Cook half the eggplant in a single layer (adding more oil as necessary) until golden brown, about 6 minutes per side. Wipe pan clean and repeat with remaining eggplant, adding more oil.
• Spread 1 cup marinara sauce in an 8-by-8-inch baking dish. Layer half the eggplant, followed by the seitan, spinach, and remaining sauce, and top with remaining eggplant. Cover with foil and bake until bubbling, 50 minutes. Remove foil and bake 10 minutes more. Let rest 10 minutes before serving.