1 large organic eggplant
2 red roasted peppers
Vegan bread crumbs
Dijon mustard for coating
1 bunch parsley (or basil)
Fresh marinara sauce
Shredded vegan Cheese for topping ( optional)
Cut roasted peppers into thin strips and finely chop parsley.
Peel and cut eggplant into ½-inch thick pieces. Using a round cookie cutter, cut into 2-inch disks. Sprinkle kosher salt generously on each side of the eggplant and place in a colander for at least 30 minutes until eggplant “sweats” out its liquid. Rinse eggplant under cool running water and pat dry. Brush gently with dijon mustard and dip into bread crumbs.
Coat a saucepan with canola oil and heat on medium-high heat. Place eggplant rounds in saucepan for just a minute on each side to brown and remove
Preheat oven to 350 degrees.
Coat the bottom of a large baking pan with your favorite marinara sauce and extra virgin olive oil. Place one of the eggplant disks down and spread a teaspoon of our Callicoon Kitchen Pistachio Pesto (get video and recipe for pesto at callicoonkitchen.com) Then layer roasted pepper strips, capers, a drop of sauce, and shredded vegan cheese (optional.) Repeat process so there are 2 layers of eggplant then top with fresh parsley and/or or basil, kosher salt and pepper. Bake for 25 minutes.
To plate, use a small white appetizer plate. Drizzle a little sauce along the bottom of the plate along with a little olive oil then carefully remove one of the towers and place in the center. Top with fresh parsley, a drizzle of oil and salt and pepper. Enjoy!
This dish can be a main course as well, just serve using three towers instead of one.
Set aside unused eggplant scraps for salads or pizza topping.
Do not “overbuild” towers .. if too tall they can collapse.