For a while now I’ve been wanting to start a weekly vegetarian feature. Basically, a play on “meatless mondays” because so many people are adapting this simple dietary change into their lifestyle.
I’ve also been thinking about starting a weekly blog hop. Blog hops are a fun way to find new recipes and great food blogs to follow. It’s an easy way to share some link love with the bloggy community. And there’s pictures!
I’ve been thinking about doing both of these things and yet I am a procrastinator with a capital “P”. Then it dawned on me, quit procrastinating two things at once and make it a meatless Monday blog hop. Duh!
The Moosewood Collective is my all-time favorite collection of recipes, vegetarian or otherwise. I’ve yet to make a recipe out of any of these books that I didn’t thoroughly enjoy. At one time I wanted to take a year and cook a different Moosewood recipe each night, Julie and Julia style, but then I remembered I have a family. A veggie-loathing family. Ugh.
Moosewood Monday will have to suffice, and it will give me an excuse to try at least 52 more recipes from these books each year. The most difficult part is deciding which ones.
Graffiti Eggplant
Aside from appearance, graffiti eggplant isn’t much different from your regular garden-variety eggplant. They seem like they may have less seeds, but that also depends on the size. I saw these beauties at the local grocery store and snapped them up. Good thing, because I haven’t seen them since. When life gives you gorgeous graffiti eggplant, you have to make eggplant Parmesan. Obviously.
Traditional eggplant parm is a major pain in the ass. Pardon my French (Italian?). Frying up all that eggplant makes a big greasy mess. I’m not opposed to pan-frying when it’s essential to a recipe but eggplant parm is different. It takes, like, a million batches to get all the slices fried. And an entire roll of paper towels to sop up all the grease. We won’t talk about the hours of hot yoga needed to burn it all off later.
This was the first Moosewood recipe I’ve tried that I was worried about. I thought it would be way too dry. It wasn’t. The only changes I made were to cut the recipe in half and use an 8×8 pan (since I can’t eat an entire 8×12 pan myself and no one else was going to touch it!). I did keep the amount of ricotta cheese the same, which was perfect. If you’re making a full recipe I would have to suggest doubling the ricotta.
- 2 large eggplants (about 2 pounds) cut crosswise into ½-inch slices
- 4 egg whites
- ¼ teaspoon salt
- 2 cups whole wheat bread crumbs
- ⅓ cup finely grated Parmesan cheese
- 1 large garlic clove, minced or pressed
- 2 teaspoons dried basil
- 3½ cups Tomato Wine Sauce (another Moosewood recipe or use your favorite marinara. I suggest extra for serving)
- 1 cup nonfat ricotta cheese (I used part-skim)
- 2 cups grated low-fat mozzarella cheese (again, part-skim)
- Preheat oven to 350 degrees F. Spray a large baking sheet with cooking spray (you might need 2).
- Lightly beat egg whites with salt in a large shallow bowl.
- In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil.
- Dip the eggplant slices in the egg whites, then coat them evenly with the breadcrumb mixture.
- Place the breaded slices on the prepared baking sheet.
- Bake the eggplant for about 20 minutes on each side, until coating is crisp and eggplant slices are tender.
- Spread about half of the sauce in the bottom of an 8 x 12-inch glass baking dish.
- Layer half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with 1½ cups of the mozzarella.
- Create a second layer with the remaining eggplant slices and cover them with the remaining sauce.
- Sprinkle the top with the last ½ cup of mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is melted and bubbly.
- Serve with additional sauce of desired.
Adapted from Moosewood Restaurant Low Fat Favorites.
Now, since this is my first blog hop I’ll be honest, I have no idea how to make it work. I’ve put some html-y stuff below and hopefully you can add your recipes and thumbnails. Let me know if it doesn’t work and I’ll fix it get someone to fix it. Also, I’m not going to be the Link Police, but a link back from your blog post to here would be greatly appreciated.
{ 25 comments… read them below or add one }
Great idea - I have lots of Meatless Monday recipes of my blog. Here is one of them for making falafel at home http://areluctantfoodie.blogspot.com/2012/04/making-falafel-for-meatless-monday.html
A Reluctant Foodie recently posted..Pasta e Fagioli for Meatless Monday Dinner
Perfect! I added it to the link-up, thanks!
I love the Moosewood cookbooks, I have made a number of recipes from them. Your eggplants looks delish too. Here is a link up with for Seitan http://www.cookingsgood.com/?p=2785 Have a great day.
Now Seitan is one thing that I still haven’t tried, even though I was a vegetarian for more than 10 years. Thanks for sharing!
This is a great meal for Meatless Monday and the photos are amazing. Here is a fast noodle based dish that can also be vegan http://www.miratelinc.com/blog/meatless-monday-with-sesame-szechuan-noodles/
I’ll be trying those noodles. They look delicious!
I love these graffiti eggplants, they’re gorgeous!
The dish looks decadent, comforting and just perfect!
Kiri W. recently posted..April Foodie Penpals Reveal – Delicious Spicy Goodies
I am with you on the frying eggplant thing. I actually made lasagna this weekend, and since I have to stay away from wheat, just used roasted eggplant slices to make a mini-lasagna for me. Trying it tonight, though with the sauce I use, it is definitely not meatless.
I just shared an oldie but one we love, Mexican Pineapple Stuffed Sweet Potatoes.
Brianne @ Cupcakes & Kale Chips recently posted..Foodie Penpals - April 2012 #foodiepenpals
The eggplant lasagna sounds fabulous. You could try zucchini, too!
TastefullyJulie recently posted..{Moosewood Monday} Eggplant Parmesan and a Blog Hop
I have never made eggplant parm before because of the frying and mess but this looks d-able. Great Job!
CJ at Food Stories recently posted..Raisin Walnut Bran Muffins - National Raisin Day
Eggplant parm always scares me, but I will definitely try this! Your eggplant are so pretty!! I linked up my strawberry jam — it is vegetarian, but not a dinner meal .. although I did include a breakfast cereal recipe with it, I hope that is ok!
Jane recently posted..Crockpot Monday: Strawberry Apple Jam and Amaranth Porridge
Thanks Jane, everyone is welcome!
This eggplant parmesan looks seriously delicious - spiced to perfection and that sauce
Great post!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..A Belated Tribute: Anzac Day 2012
What a great idea for a weekly blog hop! Love it! And I adore Moosewoods. My husband went to college in Ithaca so we’d go there for special occasions. This eggplant park (one of my faves) looks incredible. I’ve linked up my tofu tacos.
Thanks Katherine! What a small world.
Haha - also just noticed that I autocorrect changed my “eggplant parm” to “eggplant park” - it just tried to do it again! That’s what I get for my Italian-American improper English
A new reason to look forward to Mondays
The eggplant parm looks fantastic! You’re right, frying is just a hot mess.
Abby recently posted..Busy Week!
Thanks for linking up. Homemade ravioli is on my (very long) to-do list.
I love eggplant parmesan, and this looks beautiful! You have so much light in your photos Julie, they’re really beautiful.
kale recently posted..“it’s different.”
Sometimes you just have to shoot outside. No matter how cold it is (shudder…)
That’s a recipe broadening my cooking horizons!
Hi TastefullyJulie,
I have a question on the eggplant parmesan…I have never worked with an eggplant, so when you say slice into 1/2″ strips, do I have to cut it in half first to clean out the seeds, and then cut into strips ? May seem like a silly question, but I can’t wait to try this
Hi Barbara! Cut off the stem and then just keep slicing it in the same direction so you end up with rounds. It really doesn’t matter which way you slice but I think that’s the easiest way to go. Hope this helps!
You just had to buy and photograph those eggplants, they’re so beautiful. We’ve been grilling eggplant- my husband loves to grill- and seasoning it with Tony’s Rub (made by our friend Tony). Two of our three children are confirmed eggplant haters, so I know it can be a challenging one to serve to a family. Sorry you had to eat it by yourself! You know you’re right to keep cooking it and letting the others at least see it, maybe they will come around eventually. You never know, my son ate an arugula and cubed watermelon salad yesterday, and arugula’s been on his hate list forever.
Mary@FitandFed recently posted..Asian-Style Carrot and Cabbage Slaw
I share your Moosewood love! I have all of the books (except Cooking for a Crowd) and I have been cooking out of them with love for years! I’ve completed the Low Fat Faves, and the Simple Suppers, and the New Classics, and most of the recipes from the others… but Eggplant is my favorite veggie so I loved your post! I’m happy you’re having these Monday nights as well.
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