Baked Eggplant Arrabiata

This is one of my favorite ways to fix eggplant. It's similar to eggplant parmesan but you cook each slice and once they are done you can stack them or leave them separate. I like to cook pasta and serve these over the pasta with the extra marinara sauce over the pasta. Add a side salad and you have an amazing dinner. I haven't tried it, but I think it would also make a great sandwich! There are a couple of steps to getting these ready for the oven but this dish is totally worth it.

• 1 medium globe eggplant
• 6 cloves garlic, minced
• 1/2 cup non-sweet almond milk
• 1/2 cup coconut flour
• 1 cup bread crumbs
• pasta

Seasoning for bread crumbs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• a few grinds of black pepper

Eggplant topping

• 1 cup marinara sauce (plus extra for the pasta)
• vegan mozzarella cheese, shredded
• nutritional yeast

Preheat oven to 375F. Line a large baking sheet with parchment paper and get three medium bowls and a few forks to make your breading station. 

Slice the eggplant into 1/2 inch thick circles. In the first bowl the coconut flour.

In the 2nd bowl add the garlic to the milk and stir. 

In the 3rd bowl add the spices and pepper to the breadcrumbs, stir.

Use a fork to help you turn and/or remove the slices from each bowl. Coat eat slice in flour, then milk wash and finally in breadcrumbs. Place slices on parchment lined baking sheet.

Bake for 20 minutes. Start the water for your pasta and cook it according to package directions.

Remove from oven and increase oven to 425F.  Turn each slice over.

Add a dollop of marinara to each slice then spread from edge to edge. Top with mozzarella and return to oven for 12 minutes. 

Sprinkle each slice with nutritional yeast. 

Serve the slices over pasta with extra marinara and a side salad.

Enjoy!!

Ratatouille

This is the perfect time to make ratatouille. All the ingredients are in season and are at their peak. This will make about 4 main dish servings. You should use regular sized tomatoes for this dish but I didn't have any so I threw in home-grown cherry tomatoes. Ideally all of your produce should be about the same size. This is truly a delicious dish and can be served with a side salad, pasta or bread.

• 1 can crushed tomatoes
• 1/4 teaspoon apple cider vinegar
• 1 1/2 teaspoons garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/2 large red onion, sliced
• 1 large zucchini, sliced (about 1 1/2 cups)
• 1 large yellow squash, sliced (about 1 1/2 cups)
• 2 medium Japanese eggplant, sliced (about 3 cups)
• 2 -3 large tomatoes, sliced

In a medium bowl add the crushed tomatoes, vinegar, garlic, basil, Italian seasoning, pepper and chili powder. Stir well to combine.

Pour the tomato mixture into the bottom  your casserole dish. 

These veggies are so pretty! Preheat oven to 350F. I used my toaster oven.

Stack the vegetable slices in alternating patterns and place them on their side in the pan. Repeat until you've used all the veggies. I had to push some in along the side to use them all.

Bake for about an hour. You want to tomato sauce bubbling hot and the veggies tender.

I served this with brown rice spaghetti noodles. While the Ratatouille cooks you will have time to prepare pasta or a salad.

This was so flavorful. Be sure and sprinkle some nutritional yeast over it all before digging in.

Enjoy!!!

Baked Ratatouille with Jalapeno Havarti

I saw this recipe over at Skinnytaste and knew I wanted to make it vegan. It just sounded so good to me. If you want to make this in a real hurry just use a store bought marinara sauce. This made a delicious main dish that I served with a side salad. You could also prepare some pasta to serve it over or polenta.

• 1 medium eggplant, sliced 1/8 inch thick
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/2 small red onion, diced
• 3 garlic cloves, minced
• 1/8 teaspoon black pepper
• 2 cups crushed tomatoes
• 1/8 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 fresh basil leaves, finely chopped
• 1 small red pepper, diced
• 1 small yellow bell pepper, diced
• 1 small zucchini, sliced 1/8 inch thick
• 1 small yellow squash, sliced 1/8 inch thick
• 3 ounces Daiya Jalapeno Havarti, shredded

Preheat oven to 375F. In a large non-stick skillet add olive oil and saute onions and garlic 2-3 minutes.

Add 1 teaspoon salt, black pepper, tomatoes, red pepper flakes, bay leaf, thyme, basil, red and yellow bell peppers.

Stir well and saute another 5-8 minutes  on medium-low heat. 

On a large non-stick griddle, grill the eggplant, zucchini and squash 2-3 minutes per side until they begin to soften. (This pic doesn't show the squashes, I cooked each the same way.)

Add 1/2 of the sauce to a casserole dish.

Layer the eggplants and squashes.

Pour on the remainder of the sauce.

Cover the top with the grated cheese.

Cover with foil and bake for 40 minutes.

Enjoy!

Eggplant, Ham and Havarti Cheese Casserole

I've made Eggplant Rollatini before and that was what I was planning on doing today. However, after slicing the eggplant on my mandolin I decided to just layer it all in a casserole dish. This turned out really good and was pretty effortless. Although I sliced the eggplant to about 1/4-inch thickness it took awhile to get soft. You may wish to slightly cook the eggplant (I would do that on a griddle with minimum oil/spray) before assembling the casserole.

• 1 medium eggplant, peeled and sliced about 1/4-inch thick (a mandolin comes in handy here)
• 1 jar of your favorite pasta sauce
• 1 block Daiya Jalapeno Havarti Cheese
• 1 package Tofurky Smoked Ham slices 

Preheat oven (I used my toaster oven) to 350. Coat the bottom of your casserole dish with pasta sauce. Place one layer of eggplant, cover in 4-5 slices of ham.

Top with shredded cheese and repeat layers, (sauce, eggplant, ham, cheese) I had enough ingredients for 3 layers.

Top with the last of the pasta sauce.

Bake 45 minutes to an hour.

Enjoy!

Polenta Bake

I have to start this post with an announcement. My blog is 6 years old today!!! Happy birthday Glo's Kitchen!!!

I hope you enjoy visiting and getting ideas of plant based recipes to try. I sure enjoy making these post and having you drop by.

So, without further ado, Polenta Bake. I based this recipe on the one over at Sweet Earth Kitchen. 

• 2 tablespoons extra-virgin olive oil
• 1 package Sweet Earth Seitan Grounds
• 1 medium red onion, diced
• 1/2 medium eggplant, diced
• 1 large zucchini, sliced lengthwise, then cross (into half moons)
• 1 large yellow squash, sliced lengthwise, then cross (into half moons)
• 1 medium red bell pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water
• 10 ounces baby spinach
• 1 1/2 cups marinara sauce
• 1 tube prepared polenta, sliced lengthwise into 6 slices
• 1 package Go Veggie vegan mozzarella shreds

Preheat oven to 450. Heat oil in a large non-stick skillet. Add grounds, eggplant, zucchini, squash and bell pepper.

Cook, stirring occasionally, until vegetables are tender, 4-6 minutes.

Add salt, pepper, water and spinach. Cover and cook until spinach is wilted, stirring once (about 3-4 minutes.)

Add marinara sauce to the skillet and heat through.

Slice polenta.

Place polenta in a single layer in a 9x13 baking dish sprayed with oil.

 Sprinkle with half of the cheese.

Add the vegetable mixture from skillet.

Sprinkle with remaining cheese.

Bake until bubbly and cheese is melted, 12-15 minutes.

Let stand for 5-7 minutes before cutting.

Enjoy!