Serves 2 but I sure could've went for seconds.
Ingredients I used:
Pan-fried Eggplant
one 1/2 Eggplant (saved the rest to eggplant burgers tonight!)
Mozzarella Sticks
one 10 oz block of Follow Your Heart(R) Vegan Gourmet(R) Mozzarella
The Wash
2 cups of soy milk
The Breading
Zatarain's(R) breading mix
Marinara
Meijer(R) Organic Artichoke marinara
Follow me:
Preheat oven to about 425.
Wash and trim the eggplant at both ends. I used the top of the eggplant for this dish (later saving the bottom; as I can get more consistently sized patties out of the bottom). Now slice this portion into 1/2" segments (vertical, diagonal or horizontal, doesn't matter; you do want the 1/2" cut though). I got four cutlets. When finished set this aside.
Cut the cheese :) lengthwise in half. Cut each half into relatively symmetrical rectangular cubes (?). I got eight altogether. Save some for the eggplant and cut into thin slices any way you see fit (so long as they will melt readily). Set these aside.
Get the wash and the breading ready in two separate dishes that can accommodate the eggplant slices.
In no particular order "wash" the eggplant or cheese in the soy milk and place into the breading dish. Be gentle but forceful because I've often enough times ended up with a light dusting rather than a real good crust. After this step set the eggplant and cheese aside.
In a sauce pan begin to bring the marinara to a low simmer.
Now, in a skillet pour about a 1/4" layer of olive oil and begin to get up to temp for pan-frying.
While the oil is getting up to temp place the cheese sticks on a cookie sheet and place them in the oven. Watch these periodically for leakage (this means that they are getting close). When you see the slightest leakage let cook for an additional 5 minutes (unless it looks like your going to have a mess in there, then I recommend pulling them out).
In the meantime after the olive oil has gotten up to temp you can begin to fry the eggplant. This step shouldn't take very long; when you see a nice browning then they are ready to be flipped; etc. When finished with the eggplant I recommend transferring them over to a plate covered with napkins or paper towel. Place the leftover cheese on top to melt.
Serve the eggplant topped with the marinara.
Serve the cheese sticks topped with the marinara or with the marinara on the side for dipping.
Any additional side of your favorite pasta or vegetable is a nice compliment.
Turn your burners and oven off! LOL
Ingredients I used:
Pan-fried Eggplant
one 1/2 Eggplant (saved the rest to eggplant burgers tonight!)
Mozzarella Sticks
one 10 oz block of Follow Your Heart(R) Vegan Gourmet(R) Mozzarella
The Wash
2 cups of soy milk
The Breading
Zatarain's(R) breading mix
Marinara
Meijer(R) Organic Artichoke marinara
Follow me:
Preheat oven to about 425.
Wash and trim the eggplant at both ends. I used the top of the eggplant for this dish (later saving the bottom; as I can get more consistently sized patties out of the bottom). Now slice this portion into 1/2" segments (vertical, diagonal or horizontal, doesn't matter; you do want the 1/2" cut though). I got four cutlets. When finished set this aside.
Cut the cheese :) lengthwise in half. Cut each half into relatively symmetrical rectangular cubes (?). I got eight altogether. Save some for the eggplant and cut into thin slices any way you see fit (so long as they will melt readily). Set these aside.
Get the wash and the breading ready in two separate dishes that can accommodate the eggplant slices.
In no particular order "wash" the eggplant or cheese in the soy milk and place into the breading dish. Be gentle but forceful because I've often enough times ended up with a light dusting rather than a real good crust. After this step set the eggplant and cheese aside.
In a sauce pan begin to bring the marinara to a low simmer.
Now, in a skillet pour about a 1/4" layer of olive oil and begin to get up to temp for pan-frying.
While the oil is getting up to temp place the cheese sticks on a cookie sheet and place them in the oven. Watch these periodically for leakage (this means that they are getting close). When you see the slightest leakage let cook for an additional 5 minutes (unless it looks like your going to have a mess in there, then I recommend pulling them out).
In the meantime after the olive oil has gotten up to temp you can begin to fry the eggplant. This step shouldn't take very long; when you see a nice browning then they are ready to be flipped; etc. When finished with the eggplant I recommend transferring them over to a plate covered with napkins or paper towel. Place the leftover cheese on top to melt.
Serve the eggplant topped with the marinara.
Serve the cheese sticks topped with the marinara or with the marinara on the side for dipping.
Any additional side of your favorite pasta or vegetable is a nice compliment.
Turn your burners and oven off! LOL
8 comments:
Amazingly delicious! I couldn't believe how good the soy cheese sticks were. They were as good as the regular cheese sticks. I was craving it the whole day, lol.
Thanks for your comment on my blog, Larro. I intend to resume postings soon. Check the earlier ones. A theme becomes clear to the astute. CS
PS-great visual presentation of the meal (my opinion, not a theory).
I never come here, but that food sure looks good. Where's mine?
We vegans know how to eat! :P
I am not a vegan so how would one substitute the vegan product? Thanks I want to print this.
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