Panko Eggplant Involtini Recipe

Vegan Eggplant Involtini with Harissa Sauce Oh My …

WEBAug 25, 2016 · While the eggplant bakes, coat the bottom of a medium saucepan with olive oil, and place it over medium heat. When the oil is …

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Cut the top off of the eggplant, and then cut the rest lengthwise into ¼-inch thick slices--you want the slices as long and wide as possible. Lightly brush both sides of each slice with oil, and then arrange them in a single layer on the prepared baking sheets. Bake until the slices are pliable and have just begun to brown, about 12 minutes. Remove the baking sheets from the oven and transfer them to a cooling rack.
2. While the eggplant bakes, coat the bottom of a medium saucepan with olive oil, and place it over medium heat. When the oil is hot, add the onion. Sauté until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until fragrant. Add tomato the puree, tomato paste, harissa, and maple syrup.
3. Place cashews, onion, garlic, milk, lemon juice and maple syrup into the bowl of a food processor fitted with an S-blade. Process until smooth, stopping to scrape down the sides of bowl as needed. Add the tofu and pulse until the mixture takes on a chunky, ricotta-like texture. Add the basil and Kalamata olives and pulse again, just until they’re evenly incorporated into the mixture. Season with salt and pepper to taste.
4. Pour the sauce into the bottom of a 9x13 inch baking dish, reserving about 1 cup for serving. Place an eggplant slab on a clean work surface, extending away from you, with the wider end closest to you. Spoon 2 to 3 tablespoons of vegan ricotta filling onto the eggplant slab, about a half inch from the end closest to you, then sprinkle the filling with about a teaspoon of panko breadcrumbs. Roll the end of the eggplant slab over the filings, then away from you. Place the eggplant roll into your baking dish, seam side down. Repeat until all the eggplant and fillings are used.

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Crispy PankoCrusted Eggplant Alexandra's Kitchen

WEBSep 19, 2014 · Instructions. Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to …

1. Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a second shallow dish. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.)
2. Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess egg to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack. Flour, dip in egg, and coat the remaining eggplant in breadcrumbs in the same manner.
3. Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and bake until the second side is brown, about another 10 minutes.
4. Serve with tomato sauce, mozzarella, and basil.

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