Eggplant “Parm” Stacks with Cauliflower Sauce
Eggplant “Parm” Stacks with Cauliflower Sauce
Servings
4
Ingredients
For the Cauliflower Sauce
- 1 head of cauliflower
- 1-2 cloves of garlic
- 1 heaping tbsp of nutritional yeast
- 2 tbsp olive oil
- Vegetable broth to thin (about ½-1 cup)
- Salt and pepper to taste
For the Eggplant
- 2 large eggplants
- 1-2 tbsp olive oil
- Salt and pepper to taste
For the Marinara Sauce
- 1 tbsp olive oil
- 4 large carrots, peeled and diced
- 1 cup of mushrooms, any type, diced
- 1 onion, peeled and diced
- 1 can of crushed tomatoes
- 1 can of tomato pure
- 1 tsp dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
For the Cauliflower Sauce
Cut the cauliflower into small florets and add to boiling water until fork tender (about 10 minutes). Drain the cauliflower and add the hot cauliflower to a food processor. Add all the other ingredients to the food processor, besides the broth, and blend. Start to stream in the vegetable broth until the mixture is the texture of a cheese sauce. Taste for seasoning and adjust salt and pepper accordingly.
For the Eggplant
Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.
For the Marinara Sauce
In a pot over medium high heat, add olive oil and diced veggies. Cook for about 10-15 minutes until the vegetables have begun to soften and brown slightly. Next, add the minced garlic and oregano and cook for 1 minute. Add the canned tomatoes, salt, and pepper. Stir while scraping up any brown bits from the pan. Reduce the heat and let simmer for about 30 minutes, stirring occasionally, or until the vegetables are tender. Taste for seasoning and adjust salt/pepper. At this point you can leave the sauce as is, OR you can puree ⅓ of it using an immersion blender (I like to keep some of it rustic).
To Assemble
On each plate lay a slice of eggplant, then a spoonful of sauce, and repeat. Garnish with a spoonful of cauliflower sauce and optional fresh basil. Enjoy!
