Eggplant 'parmesan' Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Sauté the Vegetables

   In a skillet, heat olive oil over medium heat. Add confit garlic and trumpet mushrooms, cooking until softened and fragrant, about 5-7 minutes.

3. 3

   Cook the Split Peas

   In a separate pot, bring 3 cups of water to a boil. Add split peas and cook for 20-25 minutes until tender. Drain and season with salt and pepper.

4. 4

   Layer the Dish

   In a baking dish, spread a layer of tomato-basil purée at the bottom. Layer with eggplant, split peas, sautéed mushrooms, and confit garlic. Repeat the layers until all ingredients are used, finishing with a layer of tomato-basil purée and topping with vegan parmesan.

5. 5

   Bake

   Preheat your oven to 375°F (190°C). Bake the dish for 30-35 minutes until heated through and the top is golden.

6. 6

   Garnish and Serve

   Remove from the oven, let cool slightly, and garnish with fresh basil before serving.