Vegan Eggplant Pomodoro Recipes

Steps:

• 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!

Steps:

• Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
• Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
• Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine vegan mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant in the mayo-mustard mixture, then coat with bread crumbs. Arrange coated slices on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes.
• While the eggplant is baking, heat oil in a skillet over medium heat. Add tomatoes, garlic, and basil; saute until fragrant and heated through, 3 to 4 minutes.
• Serve eggplant slices with a generous portion of the tomato mixture.