Eggplant-Seitan Parmesan

Odd it sounds, I know. I've made both Eggplant Parmesan and Seitan Parmesan separately, but after discussing the dishes with a few friends, I was inspired to merge the two, and a brilliant merge it was indeed. As part of my religion it is customary not to mix meat and milk, so I have never (intentionally) consumed chicken Parmesan or any sort of chicken and cheese combo (to my utter dismay). For a close chicken second, I always rely on Mr. Seitan and he certainly did not fall short in this dish. Be forewarned, this is a step-heavy dish and may require some time, but I assure you all- it is most definitely worth it.

Ingredients:
grill pan (Yes! First time I got to use this new toy. So fun...)

1 package plain seitan
1/2 cup whole wheat flour
1 tbsp. salt
1.5 tbsp. pepper
2 tsp. garlic powder
1 tsp. cayenne
1 tbsp. dry oregano
1 tsp. paprika
1 egg

4 medium tomatoes (I purchased brown kumato tomatoes from whole foods- if they are available to you go for it! They are deliciously sweet and juicy.)
1/3 cup grated Parmesan cheese
1 tsp. salt
1 tsp. pepper
2 tbsp. olive oil

1 large eggplant
1 tsp. salt
1 tsp. pepper
2 tbsp. olive oil

2/3 cup marinara sauce
2/3 cup mozzarella cheese (If you like smoked mozzarella, go for it!! I made some extra on the side for myself with fresh smoked mozzarella and it was amazing. )
8-10 fresh basil leaves

OPTIONAL: For the balsamic reduction
2 cups balsamic vinegar
2 tbsp. honey

Procedure:

Preheat oven to 375.


Cut tomatoes into small rounds approximately 1/2" thick. Blot the rounds to dry them off a bit and then place the tomato rounds in a greased Pyrex, cover with grated parmesan, salt & pepper. Next, drizzle the olive oil on top. Place them in the oven for about 20-25 minutes until they are golden brown as shown above. Set aside.

If you choose to make the balsamic reduction to drizzle on top (which should be the choice you make, duhh) take the 2 cups of balsamic and bring to a boil. (Now, it will probably get a bit smelly as the vinegar boils so take caution). Once boiling, add in the 2 tbsp. honey and stir on a low heat. Cover and let simmer for about 15 minutes, or until the reduction coats the back of a spoon. My awesome sous chef Raquel made this for me as I prepared the other ingredients. She's the bestest.


Sift together the whole wheat flour, oregano, paprika, cayenne, garlic powder, salt and pepper.


Cut the seitan into thin slices, kind of like filets. Dip it into the egg, then the flour mixture. Place it on a greased grilled pan and grill for about 2-3 minutes on each side until browned. Set aside.






























Next, cut the eggplant into 1/2" rounds. Rub in the olive oil, salt and pepper. Place the eggplant on a grill pan for approximately 4 minutes on each side, rotating 45 degrees after 2 minutes (to get cross hatch marks). Flip over and repeat. Set aside.

Spray a rectangular Pyrex with non-stick olive oil spray, spread out a layer of eggplant rounds, making sure not to overlap. Place a spoonful of marinara above and below each circle. Then, place the seitan cutlet on top for the second layer. Now, take the eggplant and make a seitan sandwich of sorts by placing the next layer of eggplant on top of the seitan. (If your feeling extra adventurous, you can add low fat ricotta here as well). Add the tomato on top of all the eggplant rounds. Next, take the tomato slices and cover the eggplant. Then, sprinkle the mozzarella on top of the eggplant and finish each serving with a fresh basil leave. Bake for 15-20 minutes until all the cheese melts. Then broil the last 2 minutes to enhance the cheesy goodness. Drizzle balsamic reduction on top. Serves 4. Enjoy!