This is a modified version of the recipe found in Carla Hall’s book, “Carla’s Comfort Foods”, which itself is a modification of another recipe.
My changes: Using soy (aka “groundless groundbeef”) and seitan (Field roast sausage-style links) instead of bulgar wheat (and eliminating the stock). Substituting creme fresh (Trader Joe’s creme fresh) for most of the ricotta and yogurt. Why? less carbs and more importantly, we had those ingredients laying around.
- 3 large eggplants, peeled
- 4 cloves of garlic
- 1 onion
- 14.5 oz tomato puree
- olive oil to brush on to the eggplants
- 2 vegetarian “sausage” links, ie: Field Roast Mexican Chipotle or 8 oz soy “groundless beef” or seitan crumble (ie: Upton Seitan “Chorizo”) (note: sometimes I just use this without the sausage links. but if you can only find the less spicy crumbles, use a spicy “sausage” too)
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/4 t clove
- 1/4 t all spice
- 1/4 t oregano
- 3 eggs
- 8 oz creme fresh (or sub 1/2 c yogurt and 1/2 c ricotta)
- 2 T ricotta or 2 T greek yogurt
- 1/8 c parm (could add more if you want)
- crushed red pepper flakes
- fresh parsley for garnish
1. Slice the eggplant into thin long slices.
2. Turn on broiler. Brush with olive oil and lay on baking pan in a single layer (i needed 2 pans that I rotated out). Broil until just browned (careufl not to burn). A few mins in, remove, put in second tray. Flip each slice of first tray with tongs. Remove second tray, put the first back in and repeat…
3. While that’s broiling, make your tomato sauce. Sautee onions. Combine tomato pure, all spice, cinnamon, and oregano. Cook on medium, covered (so it doesn’t splash).
4. In a food processor, grind up the sausage links. Sautee in a skillet until lightly browned.
5, Make your bechamel: combine creme fresh, ricotta, eggs, nutmeg, and a dash of cinnamon.
6. In a casserole dish, make 3 layers: put down sauce, then eggplant, fake meat, then bechemel. repeat 2x.
7. Bake at 350 for 35 minutes