Stuffed Eggplant Appetizers

My amazing cousins Jean and Jerry had the best baby shower I ever attended for many reasons, not the least of which was the food. It was catered and there were all sorts of good things to nibble on as we celebrated Molly's impending arrival.

One dish that I especially loved was a stuffed eggplant appetizer. They were presented beautifully and had all sorts of interesting flavors and textures. I've thought about making them myself over the years but never have. Problem with me is that I love eggplant too much, and breaded eggplant is the cat's pajamas. It's hard for me to be patient and do something more to it when it already looks so good.

Having this blog has motivated me to pull out all those clippings and handwritten recipes that I've kept close for years. Even though many have meat as a main component I still like having them close to me, like old friends. I dug into a box last night and pulled this idea out. The note read: Eggplant appetizer from Jean's shower. Pasta, cheese, pine nuts, and some other stuff.

I knew what I meant by that note, but since you might not I've written out the recipe I made up below. :0)

Stuffed Eggplant Appetizers

3 small eggplants, peeled and sliced lengthwise into thin pieces (mine were too thick. If you have a mandolin use that)
1 tablespoon olive oil plus more for frying
Uncooked spaghetti (enough to fit your index finger and thumb
around)
½ cup flour
1 cup Italian-seasoned bread crumbs
½ cup corn meal
2 tablespoons nutritional yeast flakes or ½ cup vegan Parmesan cheese, grated
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon freshly ground pepper
2 eggs' equivalent of Egg Replacer (or more as needed)
½ cup prepared pesto (or Italian seasoning that comes in a tube)
½ cup vegan mozzarella cheese, shredded
½ cup toasted pine nuts, whole or chopped fine



1. Break spaghetti up into quarters or thirds and cook according to package directions. Drain well. In a bowl, toss cooked spaghetti with a little olive oil to keep it from getting sticky and set aside.
2. Cut each slice of eggplant into strips, making rectangles of equal size. A pizza cutter works wonders at this as it doesn’t tear the eggplant. Save the eggplant “scraps” and use them in your morning tofu scramble!
3. Put the flour in a shallow bowl. In a separate bowl, combine bread crumbs, corn meal, grated vegan Parmesan or nutritional yeast, garlic powder, onion powder, paprika and pepper. Stir to mix well. In one more bowl, prepare Egg Replacer.
4. Coat eggplant rectangles very lightly in flour; shake off excess. Dip pieces in Egg Replacer then dredge in bread crumb mixture to coat. Let breaded eggplant rest for about 10 minutes.
5. Heat a few tablespoons of oil in a non-stick skillet over medium heat. Fry breaded eggplant until golden on both sides. Drain very well on paper towels. Let eggplant cool to room temperature. While cooling, preheat your oven to 350°.
6. When cooled, spread some pesto on the strip then place about 1 tablespoon of spaghetti mixture at the bottom of each rectangle.
7. Sprinkle some pine nuts and vegan Mozzarella on top of spaghetti.
8. Roll rectangles up from bottom and place on a non-stick cookie sheet, seam end on bottom. Use toothpick to keep them closed, or put them on skewers as I did. Trim off any spaghetti that hangs over the sides with kitchen shears.
9. Bake until heated through, about 8 minutes. Cut each roll in half, if desired, for bite-size pieces. Serve hot or at room temperature.