Eggplant “Parm” Stacks with Cauliflower Sauce

Eggplant “Parm” Stacks with Cauliflower Sauce

Eggplant “Parm” Stacks with Cauliflower Sauce

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Eggplant “Parm” Stacks with Cauliflower Sauce

Servings

4

Ingredients

For the Cauliflower Sauce
For the Eggplant
For the Marinara Sauce

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!

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