Category: Vegetarian
Eggplant Parm Stacks
To say that my family are fans of eggplant Parmesan is an understatement
What’s not to love? Ooegy gooey cheese melted over crispy breaded eggplant, yum!
I made individual stacks one year for a holiday so they were easier to serve and they were a hit!
Each stack is crispy with just the right amount of sauce and cheese
I have a large sheet pan that we use whenever we need to make a “breading station”. It catches all of the drips and crumbs making clean up a breeze
First things first, let’s prep the eggplant
Cut off the top and bottom then remove the skin. I find a serrated knife works best for this job
Slice the eggplant into 1/2″ rounds
Eggplant have a bitter liquid that can be removed by salting before frying. I place the rounds on a wire rack over a sheet pan and salt both sides with kosher salt
Let them sit about a 1/2 hour while we prep the rest of the ingredients
Add three eggs, 1/2 cup of milk and one teaspoon each of kosher salt, black pepper, garlic powder and onion powder in a bowl and whisk
Measure out one cup of plain breadcrumb, one cup of panko breadcrumb, one cup of grated Parmesan cheese, 1/2 cup chopped fresh parsley, and 4 cloves of minced garlic and add to a pie plate. Mix well to combine
I like to use a pie plate because the sides are higher than a regular plate and there is less chance for the breading to escape
Blot all of the salt and any accumulated liquid off of both sides of the eggplant, add the rounds to the breading station and we’re ready to start frying!
Heat 1/2″ of canola oil in a large pan over medium heat. You’ll know it’s hot enough when you drop a few breadcrumbs in the oil and they dance like crazy!
Add the eggplant slices to the egg/milk mixture, let drip off a bit then dredge in the breadcrumbs
I like to have a few ready at a time so I can add them in to hot oil all together allowing them to cook in even batches
Carefully place the eggplant rounds into the oil. Let fry for about a minute then flip Cook for another minute or two until until browned and crispy
Remove the eggplant from the pan and place on a wire rack over a sheet pan. Immediately sprinkle with a pinch of kosher salt
Continue to work in batches until all of the eggplant are fried
In my house, I have to stand guard over these fried little delights. My family steals my eggplant before I get them into the oven!
Let’s get ready for eggplant stack assembly!
You’ll have to use some measuring skills here to match up the eggplant in the correct sizes… large, medium, small, repeat, repeat
I have one pound of fresh mozzarella, 3 cups of tomato sauce and one cup of pesto
If you’re short for time, feel free to use jarred sauces. If you prefer to make your own like I do, here are the links
Simple Tomato Sauce and Basil Pesto
Before we start layering, preheat the oven to 350 F
Line a sheet pan with parchment
Start with the largest of the eggplant rounds as the base, add a spoonful of tomato sauce, a smaller eggplant round, a spoonful of pesto and a piece of mozzarella, an even smaller eggplant round, then cheese. Phew. That’s a lot of layering
Repeat, repeat, repeat until all of the eggplant rounds have been used.
If you happen to have an uneven number, just eat one. I won’t tell. Promise
Oh, and FYI… Just for a neat presentation, I cut the top mozzarella slice into a small round with a 1 1/2″ biscuit cutter. Not necessary, but if you’d like the top layer of cheese to be uniform, give it a try
Into the oven we go!
Bake for about 20-25 minutes until the cheese is gooey and slightly browned
Blot the bottoms of the eggplant stacks to remove any excess oil and serve with additional tomato sauce if desired
Say cheese!!!!
Enjoy!
Simply Sundays! ~ Eggplant Stacks
Ingredients
2 large eggplant
For the eggwash:
3 eggs
1/2 cup of milk
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
For the breading:
1 cup of plain breadcrumb
1 cup of panko breadcrumb
1 cup of grated Parmesan cheese
1/2 cup chopped fresh parsley
4 cloves of garlic, minced
For cooking and assembly:
Canola oil for frying as needed
1 pound of fresh mozzarella
2 cups of tomato sauce , plus additional for serving, if desired
2 cups of pesto
Kosher salt for re-seasoning
Directions
Preheat oven to 350 F
Cut off the top and bottom of the eggplant and remove the skin. I find a serrated knife works best for this job
Slice the eggplant into 1/2″ rounds; place the rounds on a wire rack over a sheet pan and salt both sides with kosher salt
Let sit about a 1/2 hour while you prep the rest of the ingredients
Add three eggs, 1/2 cup of milk and one teaspoon each of kosher salt, black pepper, garlic powder and onion powder in a bowl and whisk
Measure out one cup of plain breadcrumb, one cup of panko breadcrumb, 1/2 cup chopped fresh parsley, one cup of grated Parmesan cheese and 4 cloves of minced garlic and add to a pie plate. Mix to combine
Blot all of the salt and any accumulated liquid off of both sides of the eggplant
Heat 1/2 inch of canola oil in a large pan over medium heat; it’s hot enough when you drop a few breadcrumbs in the oil and they dance like crazy!
Add the eggplant slices to the egg/milk mixture, let drip off a bit then dredge in the breadcrumbs; prep a few and add them to the hot oil at the same time so they cook in even batches
Carefully place the eggplant rounds into the oil. Let fry for about a minute then flip Cook for another minute or two until until browned and crispy
Remove eggplant from pan and place on a wire rack over a sheet pan. Immediately sprinkle with a pinch of kosher salt
Continue to work in batches until all of the eggplant are fried
Line a sheet pan with parchment; start with the largest of the eggplant rounds as the base, add a spoon of tomato sauce, a smaller eggplant round, a spoon of pesto and a piece of mozzarella, an even smaller eggplant round, then more cheese
Repeat, repeat, repeat until all of the eggplant rounds have been used.
Bake for about 20-25 minutes until the cheese is gooey and slightly browned
Blot the bottoms of the eggplant stacks to remove any excess oil and serve with additional tomato sauce if desired
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Reynolds Kitchens Parchment Paper
Pyrex Bakeware Scalloped Pie Plate
Pyrex Prepware 1-Cup Measuring Cup
Architec Carving Board, Gripperwood
© Simply Sundays 2019
All rights reserved
Tofu Pad Thai
Veggie Burgers
We have a family question of what your last meal would be if you were stranded on a desert island or in a zombie apocalypse…
Now being a foodie type person I have a million thoughts
But if I were to be honest with myself, it stills comes back to a burger
One of my favorite meals is a bacon cheese burger, hands down
There are a lot of different burger variations like beef, turkey, tuna and yes, even the veggie burger
My wife, on the other hand, would probably choose a veggie burger. So I set out to make the best one around
Lets start with the main ingredients
We used 8 ounces of portobella mushrooms, 1 bell pepper (we had yellow), 1 head of broccoli, 1 red onion and 2 garlic cloves
Chop the mushrooms, peel and dice the onion, remove the broccoli stem and dice the florets, remove the stem, seeds and ribs from the bell pepper and dice as well as the garlic
Add the veggies to a large bowl
Next up are the seasonings and binders
We will need one 15.5 ounce can of black beans, 1 1/2 cup of panko (Japanese bread crumbs), 1 cup of grated parmesan cheese and 3 eggs
Since we’re dealing with vegetables we really need to make sure the binders hold everything together
So we are going to mash the black beans up a bit
Not only will this help the texture of the burger, but the starch from the beans will be a great binding ingredient
We will also whisk up the eggs for the same reason
Now lets talk about seasonings
We will need 1 tablespoon of Worcestershire sauce, 1 tablespoon of Gravy Master, 1 tablespoon of Red Hot, 2 teaspoons of paprika, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes
Add the beans, panko, grated cheese, eggs and seasonings into the bowl
Using your hands gently fold all the ingredients together
Since the size of the vegetables you buy can vary, you may need to add in more panko and/or eggs for binding
Place a piece of parchment paper in a sheet pan and spray with cooking oil
We scooped a 1/2 cup of veggie mixture and used a large biscuit cutter to shape the burgers
Once all the burgers have been formed place them in the refrigerator for 15-20 minutes
This will help them keep their form as you cook them
Heat 2 tablespoons of olive oil over medium heat
Add in as many burgers as will fit without over crowding them
Cook 4-6 minutes then flip and cook another 4-5 minutes
You want a good sear on them
Next top them with the cheese of your choice
We used mozzarella
Cover until the cheese melts, then remove and set aside
Now for some of the fixings
We are going to make a spicy Avocado Creme
This will be a silky and delicious spread for the burger
We used 2 avocados, 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper
Open the avocados up and remove the pit
Scoop out the flesh and place into a food processor along with the remaining ingredients and puree until smooth
Click the link below to see how to cut up an avocado
For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated
We also like to toast the rolls
Serve this with the avocado creme, sliced tomatoes and lettuce!
As a side note, we had some mixture left over which made great veggie hash the next morning topped with an egg!
Jump in!!!
Enjoy!!!
Simply Sundays! ~ Veggie Burgers
Ingredients
8 ounces of portabella mushrooms
1 red onion
1 bell pepper
1 head of broccoli
2 garlic cloves
15.5 ounce can of black beans (drained and rinsed)
1 /2 cup of panko (more if needed)
1 cup of grated parmesan cheese
3 eggs (more if needed)
1 tablespoon Worcestershire sauce
1 tablespoon of Gravy Master
1 tablespoon of Red Hot
2 teaspoons of paprika
1 teaspoon of kosher salt, ground black pepper, garlic powder and onion powder
1/2 teaspoon of crushed red pepper flakes
2 tablespoons of olive oil
For the avocado creme
2 avocados
4 tablespoons of plain yogurt
1-2 tablespoons of extra virgin olive oil
2 garlic cloves
1/4 teaspoon each of kosher salt, ground black pepper, cumin and cayenne pepper
1 tablespoon of fresh cilantro
For serving
toasted rolls
cheese of choice
sliced tomatoes
lettuce
Directions
Chop 8 ounces of portabella mushrooms, peel and dice 1 red onion, remove the stem from 1 head of broccoli and dice the florets, remove the stem, seeds and ribs from 1 bell pepper and dice as well as 2 garlic cloves. Add the veggies to a large bowl
Drain, rinse and mash one 15.5 ounce can of black beans. Add these to the veggies along with 1 1/2 cup of panko, 1 cup of grated parmesan cheese and 3 eggs whisked. Also add 1 tablespoon of Worcestershire sauce, 1 tablespoon of Gravy Master, 1 tablespoon of Red Hot, 2 teaspoons of paprika, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes
Using your hands gently fold all the ingredients together. Since the size of the vegetables vary, you may need to add in more panko and/or eggs for binding
Place a piece of parchment paper in a sheet pan and spray with cooking oil. Scoop a 1/2 cup of veggie mixture and place in a large biscuit cutter to shape the burgers. Once all the burgers have been formed place them in the refrigerator for 15-20 minutes. This will help them keep their form as you cook them
Heat 2 tablespoons of olive oil over medium heat. Add in as many burgers as fit without over crowding them. Cook 4-6 minutes then flip and cook another 4-5 minutes. You want a good sear on them
Next top with the cheese of your choice. Cover until the cheese melts, then remove and set aside. Toast some rolls for serving. Along with sliced lettuce and tomato
For the Avocado Creme
Open 2 avocados up and remove the seed. Scoop out the flesh and place into a food processor along with 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper and puree until smooth
For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Royal Classique Measuring Cups
Architec Gripperwood Cutting Board
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
KitchenAid 3-Speed Hand Blender
Ateco 1440 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 4 Pc Set
© Simply Sundays 2017
All rights reserved
Stuffed Portobella Mushrooms
Portobella mushrooms have such a meaty texture and they are just asking to be stuffed with delicious flavors!
I’m choosing the complimentary flavors of an Italian Caprese salad… with a little crunch!
I’m using 4 large portabella mushrooms with the gills and stems removed
Place in an oven safe dish and drizzle each side with olive oil and balsamic vinegar. Season the inside of the mushroom with kosher salt and black pepper and set aside to marinate while we prep the stuffing
Measure out 8 ounces of drained, fresh mozzarella balls, 1/2 pint of halved grape tomatoes, 1 cup of panko, 1/2 cup of Parmesan, 3 shredded garlic cloves, 1 tablespoon of fresh chopped parsley and 1/2 teaspoon each of kosher salt, black pepper and red pepper flakes
Add the stuffing ingredients to a large bowl and toss well
Once mixed, add in about 1/2 cup of olive oil to help it all stay together
Evenly divide the stuffing mixture among each mushroom
Bake for 20 minutes in a 425 F degree oven, then broil for 3-5 minutes until they are browned and bubbly
Gooey cheese & crunchy panko make this earthy mushroom into a meal! Yum!
Drizzle with reduced balsamic vinegar and garnish with fresh basil
Enjoy!
Simply Sundays! ~ Stuffed Portabella Mushrooms
Ingredients
4 large portabella mushrooms
8 ounces of drained, fresh mozzarella balls
1/2 pint of halved grape tomatoes
1 cup of panko
1/2 cup of Parmesan
3 shredded garlic cloves
1 tablespoon of fresh parsley, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt for stuffing + more for mushrooms
1/2 teaspoon black pepper for stuffing + more for mushrooms
1/2 cup olive oil for stuffing + more for mushrooms
Reduced balsamic & fresh basil for serving
Directions
Preheat oven to 425 degrees F
Remove the gills and stems from 4 large portabella mushrooms
Place in an oven safe dish and drizzle each side with olive oil and balsamic vinegar Season the inside of the mushroom with kosher salt and black pepper and set aside to marinate while we prep the stuffing
Measure out 8 ounces of drained, fresh mozzarella balls, 1/2 pint of halved grape tomatoes, 1 cup of panko, 1/2 cup of Parmesan, 3 shredded garlic cloves, 1 tablespoon of fresh chopped parsley and 1/2 teaspoon each of kosher salt, black pepper and red pepper flakes
Add the stuffing ingredients to a large bowl and toss well; once mixed, add in about 1/2 cup of olive oil to help it all stay together
Evenly divide the stuffing mixture among each mushroom
Bake for 20 minutes in a 425 F degree oven, then broil for 3-5 minutes until they are browned and bubbly
Drizzle with reduced balsamic vinegar and garnish with fresh basil
Tools used to make this recipe
Pyrex 3 Quart Glass Oblong Baking Dish
Royal Classique Measuring Cups
© Simply Sundays 2017
All rights reserved