What you will need:
- 1 eggplant
- table salt (dont use the good stuff)
- olive oil
- 1/2 cup tomato sauce (canned or made fresh)
- vegan cheese
- fresh basil
- pepper to taste
- crushed garlic (optional)
I was interested in sprucing up this recipe, pinned by kaylin’s kitchen (Kaylinskitchen.com) based on Julia Childs’ cookbook, by removing the dairy from this recipe and instead used dairy-free gluten-free cheese.
Take one eggplant and slice it into 3/4 inch slices, trying to keep them as even as possible. Discard the ends.
On a plate lined with two layers of paper towel, lay a layer of eggplant rounds and salt liberally. This is to help take the moisture out of the eggplant for better cooking. Continue to stack and salt (no need to salt both sides). Let sit for 30 mins. You will start to see water droplets appear on the eggplant.
In the meantime, preheat your oven to 375.
Once the eggplant has drained, use a paper towel to drain off the moisture and excess salt (this is why you dont want to use the expensive pink salts). On a baking sheet lined with parchment paper – and you may need two sheets to accommodate all the slices – spread the eggplant rounds on the sheets and sprinkle with olive oil. Place the sheets in the oven to cook for 25 min. Note: since I used basic canned tomato sauce, I also added some crushed garlic to the rounds.
Remove the sheets from the oven and use 1-2 spoonfuls of sauce on each round, spreading the sauce right to the edges of the rounds. Add pepper, cheese and chopped basil. Place back in the oven on broil for 3-5 min or until cheese melts. Serve hot.