:: Slice of Emma ::




July 22nd, 2015
Healthy, Whole Food, Plant Based Recipes by Emma

Recipe #4 :: Eggplant Parmesan with Spelt Flower 

Heirloom tomatoes and their vibrant shades of reds and purples is the California star of Whole Foods and Farmers Markets. I have been craving a hearty eggplant parmesan, however did not want the gluten laden version that often I don’t find satisfying because it is bitter or watery.  Every Italian grandma knows (although I am British), that you must remove the excess water from the eggplant.  These vegetables contain excess moisture. Eliminating the moisture reduces unwanted wateriness and enhances the taste by removing bitterness.  Simply ‘sweat’ the eggplant by salting the slices and letting sit in a colander where the water will drip off. 

Health Note: Spelt is fast gaining popularity as a health food because it contains a broad spectrum of nutrients, including complex carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Spelt is high in vitamin B2, niacin, manganese, thiamin, copper, and magnesium.

Ingredients:

  •  1 large eggplant
  • 2 large heirloom tomatoes
  • 2 cups spelt flour
  • 1 egg OR 3 tbsp vegan egg replacer
  • 2 tbsp tomato paste
  • 4 tbsp sunflower or high smoke point oil
  • 1 tbsp dried Italian seasoning
  • ½ cup cooking wine
  • ¼ tsp sea salt or to taste
  • 1 cup shredded vegan mozzarella cheese or dairy mozzarella cheese

Directions:

Slice eggplant into rounds.  ‘Sweat’ the eggplant with salt for 2-4 hours.  Rinse off excess salt and dry on paper towel.  

Preheat oven to 425 degrees. 

In blender, add tomatoes, tomato paste, wine, and Italian seasoning. If the tomato sauce is watery, you can cook it down in a pan.  Heat oil in pan to medium.  Beat egg or egg replacer w water w fork until mixed.  Dip slices of eggplant into egg (or vegan egg replacer) and dip in spelt flour.  Saute each side of eggplant in oil for a minute.  Pour 1/3 of tomato sauce into 9x13 inch pan.  Coat tomato sauce with ½ of the layers of sautéed eggplant.  Pour 1/3 of sauce over eggplant.  Cover sauce with remaining sautéed eggplant.  Pour remaining sauce over eggplant.  Cover sauce and eggplant with shredded cheese (dairy or vegan).  Bake at 425 degrees for 15 minutes or until cheese bubbles.  Let cool and serve alone or on top of your favorite gluten free pasta. 

 

Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods.  For the past seven years I have shared recipes with friends and family and past two years through my blogging.  I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition.  I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body.  My recipes are all gluten free and vegan. 

My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life.  My whole foods diet keeps me energized to work hard and fuel my fitness routine.  Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel.  Please reach out to me anytime you have a question whether it be about travel or my recipes.

I am excited to share my passion and creativity with you.  Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.

My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.

 

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This is Emma on the jagged and layered peaks in the Sierra Nevada's.  She just got back yesterday from summiting the highest point in the contiguous USA Mt. Whitney at 14,505 feet! She reported that it was the most physically challenging hike she has ever done.   

Emma did a 2 day ascent starting from the Whitney Portal in the beautiful Inyo National Forest.  This hike is one of my favorites and tremendously scenic. 

So very proud of you Emma!  You are well on your way to the summit of Kilimanjaro! Thanks for always sharinga little slice of your life with us!