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Vegan Mofo: Eggplant Parmesan

Hello!

Santi was a little cold these days, so we decided nose and there was not all week to avoid unnecessary cooling and getting them to recover as soon as possible.

tooooodo be home the day, many days, I had the opportunity to read several blogs that I loved, not only because they are blogs with delicious recipes, but because they combine a healthy diet (mostly vegan) with exercise (almost All runners who write are inveterate and participated in several marathons, without first being super athletic people) and talk as a combination of healthy eating and exercise is what gives a balance in health and wellness.

One of these blogs is to Be Fit Be Full Meg and has delicious recipes like this one of Eggplant Parmesan.

Uuuuyyy! so many memories come to mind with the eggplant parmesan ... The first time I tried it and was in Miami, in a sandwich in a resaturante of Ocean Drive is no longer. I remember perfectly that it looked delicious and the aroma of tomato sauce, eggplant and parmesan cheese were delicious! I liked it so much after we returned to eat another sandwich of these and sadly saw that the restaurant was no more = '(

From there, when he had the opportunity to eat eggplant Parmesan in a restaurant as did, but failed to replicate the same taste I had of Miami, until I found this recipe for muucho was higher than the first.

addition, as Meg says it is rich and without the calories in zillions which is completely fried.

not say more, and here's the recipe with some modifications:

Eggplant Parmesan

(adapted from here and here )

2 (1-pound) eggplants
2 eggs, lightly beaten
1 1 / 4 cup seasoned croutons (I used 2 cups)
1 / 4 cup vegan parmesan cheese (I used 2 / 3 cup)
vegetable cooking spray
2.5 cups of grated cheese
vegan mozzarella 1 / 2 cup shredded cheddar cheese
1 jar marinara sauce

Thoroughly wash the aubergines and cut into thickish slices.

Place in a bowl with water and let them soak for at least 30 minutes. Over that time, remove from water and dry them with a towel or clean cloth.

Meanwhile, crush the croutons

I crush them by putting them in a plastic bag and press with a measuring cup = o)

mix them with grated Parmesan cheese

In another bowl, place the beaten egg and start your production line: First, pass the eggplant on both sides, the egg . Then pass them by the combination of cheese and croutons and place on a baking sheet greased with vegetable spray.

Bake (roast or broil) for 5 minutes per side or until golden and crisp.

In a baking dish, place 1 / 3 of the marinara sauce until it is completely covered the base, arrange a layer of eggplant, marinara sauce and a little Cheese, repeated again and ending with the cheese and croutons dusted for further "Crunch".