Roasted Eggplant-Wild Mushroom Cakes When preparing any of these appetizer cake recipes, try to find fresh finely grated crumbs at your local baker instead of using the commercially available ones since they tend to have a lot of dairy in them like Parmesan cheese nonsolid milk products. Makes 6 Servings (12 Cakes)
	Ingredients: One 11/2-pound eggplant, peeled and cubed 1 cup sliced cremini mushrooms Freshly ground black pepper 4 teaspoons sea salt, plus additional for seasoning 1/4 cup chopped fresh basil leaves 1/4 cup minced fresh parsley 2 tablespoons olive oil cooking spray (spray for 2 seconds) 2 tablespoons soy Parmesan 2 tablespoons egg whites (from about 1 egg) 2 tablespoons minced garlic 1 cup chopped onions 1/2 cup whole wheat bread crumbs 2 tablespoons balsamic vinegar Roasted Tomato Vinaigrette for serving 2 tablespoons dry cooking sherry, or sweet white wine
	Instructions: 1. In a mixing bowl, toss the eggplant with the salt. Let sit for 20 to 30 minutes and rinse thoroughly to remove all bitterness from the eggplant. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the eggplant and cook, stirring, for 5 minutes more. Add the vinegar, sherry and mushrooms. Continue to cook until the eggplant is softened, 5 to 10 minutes more. Season with salt and pepper to taste. Mix in the basil and parsley and transfer into a mixing bowl. 3. When slightly cool put the mixture on a cutting board and fine chop with chef's knife. Put the mixture back in the bowl and fold in the Parmesan and egg whites. 4. Form the mixture into 12 balls, roll in the breadcrumbs and flatten slightly to form cakes. Place on a baking tray and refrigerate at least 2 hours before cooking. 5. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray and heat over medium. Add the cakes and cook until browned on the bottom, 3 to 4 minutes. Turn over and cook until browned on the other side, 3 to 4 minutes more. Place on a baking tray and bake for 5 to 7 minutes. Serve with Roasted Tomato Vinaigrette. Note: For a cocktail party, make 24 small cakes instead of 12 appetizer-size cakes.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop