I love eggplant parmesan, and this is my vegan version. This is eggplant stacked with layers of mediterranean ricotta on a bed of tomato Italian farro.
1 container Kite Hill ricotta
1/2 cup Italian farro
1 jar Tomato sauce
2 tbsp Italian seasoning
1/2 cup Flour
1 tbsp Garlic
1 tbsp Olive oil
3/4 cup Vegetable broth
Pre heat oven to 400 degrees. Slice the eggplant into pieces. I like my eggplant in squares, but some people like circles. Salt both sides of the sliced egg plant and set aside for 15-20 minutes. Rinse the pieces of eggplant until all of the salt is removed. Then wrap them in a towel and place a heavy pot or cutting board on top of it for 10 minutes. This will help to remove the bitter taste in eggplant. While the eggplant is being dried combine 1 cup of water and 1/2 cup of flour. Add in Italian seasoning (2 tbsp or more if you like) and mix well. Line a baking sheet with parchment paper. Take the slices of eggplant and place them in the flour mix. Then immediately put the eggplant slices in the parchment paper. Place the cookie sheet in the oven for 15 minutes. Bring 3/4 cup of vegetable broth to a boil. Add in 1/2 cup of Italian farro to the boiling vegetable broth. Cook for 10 minutes and then turn the heat off and let sit for five minutes.
After 15 minutes in the oven take the eggplant slices out of the oven and heat 4 tbsp of olive oil. Dip the slices of eggplant back into the flour mix and coat on each side. Then flash fly the eggplant for 1 minute on each side. Place the slices back onto the cookie sheet. Do this until all of the eggplant has been flash fried. Put the eggplant back into the oven for five more minutes. Take two tbsp of kite hill ricotta and add in 2 tbsp of Italian seasoning. Mix it together well.
Add 1/4 cup of tomato sauce into the hot pan and warm. Take half of the tomato sauce and put it on the plate. Take half of the Italian farro and put it on top of the tomato sauce. Pull the eggplant from the oven. Put one slice of eggplant on top of the Italian farro, then put a little ricotta on top of the eggplant, then stack another eggplant slice on top of the ricotta. Do this until you have have stack and layered all of the ricotta. Serve with a glass of pinot noir!