Here's how to make a clean and healthy dinner. Simply add a green salad and dinner's complete! Or, spice it up a bit by cooking 1/2 pound of Greenbrier Farm chorizio sausage and layering it in with the cheese.
Adam's Mobile Market, September 2014 submitted by Patty Davis
Yield: Serves 6
2 medium eggplant, sliced crosswise, 1/4 inch thick Sea salt and freshly ground pepper 1/2 cup extra-virgin olive oil, approximately 1/2 small onion, finely chopped (about 1/2 cup) 3 cloves garlic, minced 4 cups whole tomatoes, pulsed finely in food processor 1 tablespoon chopped fresh oregano 1 1/2 cups whole-wheat breadcrumbs 2 teaspoons nutritional yeast (optional) 8 ounces shredded organic mozzarella cheese (or substitute vegan cheese) 1/2 cup almond milk (or rice milk) 2 tablespoons whole ground flaxseed meal 2 cups fresh baby spinach
1. Sprinkle eggplant slices generously with salt and let drain in a colander about 30 minutes. Rinse with water, drain, and pat dry.
2. Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until translucent, about 6 minutes. Add tomatoes, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 20 minutes. Remove from heat and stir in oregano.
3. Preheat oven to 350 degrees. In a shallow dish, mix breadcrumbs and nutritional yeast; season with salt and pepper and set aside. In a separate shallow dish, stir together almond milk and flaxseed meal. Dip eggplant in almond milk mixture, drain slightly, and coat each piece with breadcrumb mixture, pressing to coat both sides and shaking off excess breadcrumbs. Heat 2 tablespoons oil over medium heat. Cook eggplant in a single layer (adding more oil as necessary) until golden brown, about 6 minutes per side. Wipe pan clean and repeat with remaining eggplant, adding more oil.
4. Spread 1 cup of the tomato sauce mixture in an 11 x 7 inch baking dish. Layer half the eggplant, followed by the cheese, spinach, and remaining sauce, and top with remaining eggplant. Cover with foil and bake until bubbling, 50 minutes. Remove foil and bake 10 minutes more. Let rest 10 minutes before serving.
Adam Sturm, owner/proprietor/chef of Adam's Mobile Market