Saturday, September 12, 2009

Eggplant "Parmesan"

My friend Miriam gave me an eggplant before she left town and I desperately wanted to use the leftover Bechamel sauce from the Vegetable Pot Pie I made a few days ago. The recipe I followed took quite a while to put together but it was absolutely delicious and worth the time. I cut the eggplant slices as thin as I could possibly get them (much thinner than 1/4 inch as the recipe suggests). Instead of soy parm, I made a batch of Sesame Parm. The only adjustment I made to the tomato sauce was a double dose of garlic and a few whole, fresh basil leaves. And, I used the leftover bechamel sauce instead of making the cheese sauce. For the bread crumbs, I toasted 2 Ezekiel 4:9 Hot Dog Buns at 350 for about 25 minutes. I added the buns and 1/4 cup Sesame Parm to the food processor until it resembled bread crumbs!

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