Sunday, February 19, 2012

Vegan Eggplant Parmesan

One of the most missed meals from my childhood is eggplant parmesan. This recipe is entirely vegan and tastes incredibly good.


2 Eggplant sliced 1/4" thick slices
1 cup whole wheat breadcrumbs
1/3 cup Daiya Mozzarella

Tomato Sauce 1quart

1 cup firm tofu
1/2 cup Daiya Mozzarella
3/4 cup soy milk
3/4 cup vegetable broth 
3 tblspn Cashew Butter or Tahini
1 1/2 tsp onion powder
2 tblspn nutritional Yeast 
1/2 tsp salt
1/8 tsp pepper
3 tsp cornstarch


Salt the eggplant slices, let stand for 30 mins, rinse and pat dry 

Broil the eggplant slices, spraying with a little canola spray until browned on both sides

Place all the cheese sauce ingredients into food processor and blend until combined

Preheat the oven to 350 deg 

Spray 6"x9" baking dish lightly with canola spray and place 1/3 the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then 1/3 of the tomato sauce finishing with 1/3 of the cheese sauce. Repeat the process two more times adding 1/3 cup Daiya Mozzarella cheese  and sauce  to the top.

Bake uncovered for 35 to 40 minutes until lightly browned, sprinkle with chopped fresh basil leaves.

Serves 6

No comments:

Post a Comment