Eggplant Parmesan with Macadamia Nut Cheese Sauce

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I harvested 5 more eggplants from my garden, ran into the kitchen and made this! It reminds of the eggplant parms my Dad and I used to make together back in the old days. Our goal was to find a healthier way to make it because we didn’t want to fry the eggplants. Our solution – salt, lightly oil and then bake until tender. Of course, we were not vegan back then but all I did here was swap out the cow cheese for homemade macadamia nut sauce and voila! Brings back good kitchen memories.

I am the only one who eats eggplants in my house so I use one big or two little two eggplants when I make this. Of course, I make my own sauce. And cheese. And breadcrumbs. So I am going to outline the method for you with those measurements but you can adjust for how many eggplants you are using.

I would say the casserole in this photo should serve 2 but really, let’s face it, I ate the whole thing myself. I did have sauce and cheese left over. So, that means for 2 regular bell shaped sized eggplants, you will have just enough cheese sauce. Does that make sense? If not, email me and we can discuss!

You will need:

Small casserole dish
Eggplants
Tomato sauce
Macadamia nut cheese sauce (see below)
Breadcrumbs
Olive oil
Tomatoes, for garnish, optional

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Macadamia Nut Cheese Sauce
1 cup macadamia nuts *
2 tablespoons white wine
1 tablespoon nooch
1 small clove of garlic
A few dashes of ume plum vinegar
Salt, a pinch
Filtered water, enough to just cover the nuts

*If you don’t have a Vitamix, soak the nuts for 4 hours to overnight. Drain and then add to the blender.

Add all ingredients to the Vitamix, blend until smooth. You can make this ahead of time and store in the refrigerator until ready to use.

Eggplant Parm

Preheat the oven to 375. Line baking sheets with parchment paper.

Slice the eggplants into rounds, about the same size, say about 1/4″. Set onto the parchment and sprinkle the tops with salt. Set aside for 20 minutes.

Dab the tops of the eggplant with a paper towel and soak up the natural water that came out because of the salt.

Lightly brush both sides of the eggplant with olive oil and bake for 20 minutes, or until the eggplants start to look soft and the color changes.

To assemble, spread tomato sauce on the bottom of a baking dish. Spread out a layer of eggplants. Top with macadamia nut cheese sauce and a sprinkle of breadcrumbs. Continue layering until you get to the top. If you have some nice slicing tomatoes, put them on top, top them with a little extra breadcrumbs, and then drizzle with olive oil.

Bake for 20 to 25 minutes until bubbly and melty looking!

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