Rolled Oat breaded eggplant with sweet and spicy sauce

Serves

Cook Time

15 min

Total Time

40 min

Main Course

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American 🇺🇸

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Using rolled oats and tofu gives you more protein, fiber, and complex carbs. This is another easy weeknight meal that you can pair with a salad or on it's own.

Ingredients

12-ounce silken tofu
6 tablespoons extra-virgin olive oil
3 cups rolled oats
1 large eggplant
1 medium yellow onion, diced
4-5 garlic cloves chopped
2 pounds tomatoes, coarsely chopped, with juices or 15oz can of diced tomatoes
1 tablespoon chili garlic sauce
1/3 cup honey
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
Garnish Parsley

Directions

Slice the eggplant into 1/2 inch thick rounds then place them on paper towel and sprinkle with salt to dry out.
Let sit for at least 10 minutes Preheat the oven to 400°F.
Add the rolled oats to a food processor and PULSE into a “breadcrumb” consistency.
Keep an eye so it doesn’t go too long where it’s a dusty, sandy consistency.
Pour the breadcrumbs to a wide, shallow bowl.
Combine, the tofu and 2 tablespoons oil in the (rinsed) food processor and purée until a smooth creamy consistency then transfer into a similar bowl.
Use another 2 tablespoons of oil to coat a baking sheet.
Dredge the eggplant slices through the tofu mixture so that both sides are lightly coated then dip them in the breadcrumbs and shake off extra crumbs.
Place the eggplant slices on the baking sheet.
Bake 25 minutes then turn them and bake another 20 minutes or until crispy and just beginning to brown.
Meanwhile, make the sauce by combining the remaining oil, onion, and garlic in a pan and sauté over a medium-high heat 6 minutes or until onion becomes translucent.
Add tomatoes and chili garlic sauce and simmer 3-4 minutes.
Add the honey and celery seed and simmer another 3 minutes.
To serve, place two or three slices of eggplant on a plate and top it with the sauce.
Garnish with parsley and any extra sauce.