Minature Napoleons With Eggplant Creme Vegan Yum Yum Recipes

Steps:

• Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
• Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
• Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
• Preheat oven to 275 degrees F (135 degrees C).
• Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
• Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

Steps:

• Preheat oven to 300°F.
• Slice the tomatoes and zuchini into at least 12 slices (between 1/4 and 1/2 inch think). Place on a parchament-lined cookie sheet. Spay with oil to coat and sprinkle with dried herbs. Bake for 1 hour and 15 minutes.
• Add the mushoom caps to the roasted tomato/zucchini sheet. Spray with oil and put about a 1/2 teaspoon of tamari (or soy sauce) in each one. Bake for about 30 more minutes.
• While the vegetables are baking, peel and dice the eggplants (I had about 750 grams). Put a couple layers of paper towels in the bottom of a big bowl and microwave the eggplant in two batches for eight minutes each.
• Then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
• Add eggplants, cashews, and garlic to a food processor and process until very smooth.
• To assemble, put a little dot of eggplant creme on the plate to act as an anchor. Place a tomato on top of the anchor and put more eggplant creme on top. Then add zucchini and more creme. Then add mushroom cap and a a dot of more creme.
• Garnish with basil and a bit tomato. Drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
• (I found that if the mushooms are big, they make a better base than topper.).

Steps:

• Heat oven to 350 degrees. Place one eggplant on a baking sheet, and roast for one hour. Allow to cool. Slice in half lengthwise, and scoop pulp into a medium mixing bowl. Add olive oil to bowl, and blend well with a fork. Season to taste with salt and pepper, and reserve.
• Slice remaining eggplant into disks about 1/8 inch thick. Season to taste with salt and pepper. In a small bowl, beat eggs with a fork until blended. Dip each eggplant slice in the flour, egg and then the bread crumbs.
• In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side. Remove from pan, and drain on paper towels.
• To assemble, place a slice of eggplant on each of four plates, topped by a heaping tablespoon of reserved eggplant puree. Top with another slice of eggplant and another spoonful of puree, continuing until the eggplant and puree have been evenly distributed. Finish each napoleon with a slice of eggplant; there will be a total of four to six layers. Serve immediately.

Steps:

• In a cocktail shaker mix in amaretto, peach liqueur and a splash of orange juice. Pour into an old fashioned glass and top with sparkling water. Garnish with an orange slice if you like and serve.