Rating: 4 stars 3.7
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A tasty and easy dish that's just about a meal all by itself. An equal amount of paprika may be substituted for the saffron.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.

  • In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.

  • In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.

  • Bake 30 minutes in the preheated oven, until crisp and golden brown.

Nutrition Facts

450 calories; protein 10.8g; carbohydrates 43.7g; fat 28.8g; cholesterol 40.8mg; sodium 424.8mg. Full Nutrition
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