Obviously, I am aware that to call my dish Eggplant “Filets” implies that I have removed the “bones!” Isn’t that a beautiful thing—vegans never have to worry about bones (except our own, of course)! Eggplant sliced across the width into small, round purple-framed circles just reminds us that it’s still eggplant. But slice them the long way, and the shape is big, oval and meaty—just reminiscent enough of the shape of a filet of steak, chicken or fish to be as satisfying. Bread them, bake them, and serve with a lemony sauce and you have a delicious and simple entree or appetizer that will rival any! Let’s call it “Filet de Aubergine Avec Citron” to give the strange-looking eggplant a French elegance!
BAKED EGGPLANT “FILETS” WITH LEMON SAUCE
2 medium eggplants
2 cups of panko or regular breadcrumbs
3 Ener-G egg-replacers
2 tbs garlic powder
2 tbs dried parsley
1 tbs dried oregano
1 tsp salt
2 tbs olive oil
Juice of 2 lemons
1/4 cup of white wine
1 tsp crushed garlic
1) Preheat the oven to bake at 350 degrees
2) Spray 2 cookie sheets with non-stick spray
3) Slice each eggplant the long way into slices approximately 1/4 in width–should yield about 12 slices
4) In a ziploc bag, combine the 3 egg-replacers and warm water until dissolved
5) In another ziploc bag, pour 2 cups of breadcrumbs, seasoned with garlic powder, dried parsley, oregano and salt
6) In a shake and bake style, first put each slice into the egg replacer bag, then into the bread crumb bag, shaking so that it is completely covered.
7) Shaking off excess, remove from breadcrumbs and place on cookie sheet, each slice placed side by side.
8) When all the slices are on the cookie sheets, brush each top lightly with olive oil
9) Bake for 20 minutes, turn over slices and brush the other side lightly with olive oil
10) Bake for additional 15 minutes, or until golden brown, checking frequently
11) For lemon sauce, in a small saucepan heat the juice of 2 lemons, white wine, crushed garlic and a pinch of salt until warm and blended
12) Arrange the eggplant slices on a platter and pour the lemon sauce over each slice. Garnish with lemon slices.
If you love a crispy fried coating, then lightly sauté both sides of each eggplant slice in olive oil before baking.
If you like mushrooms, add some sliced white mushrooms in the saucepan with the lemon sauce and simmer until the mushroom are cooked through.
Tastes delicious the next day!
Leaning Into Veganism