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Vegan Eggplant Parmesan

SoniaSonia Garcia Djajich

Rich and creamy inside, crunchy on the outside.

servings:Makes 4 servings
prep time:
30 min
total time:
50 min


  • 1 large eggplant, sliced 1/4 thick
  • 2 pieces of whole grain bread, toasted and made into breadcrumbs
  • 2-3 tablespoons of soy parmesan
  • fresh basil leaves, torn
  • olive oil spray
  • Tomato Sauce:
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 1 16 oz can of diced tomatoes
  • 1 teaspoon of oregano
  • 1/2 teaspoon of basil
  • 1/2 cup of vegetable broth
  • 2 tablespoons of tomato paste
  • salt and pepper to taste
  • “Cheese” Sauce:
  • 1/2 cup of extra-firm silken tofu
  • 1/2 cup of unsweetened soy milk
  • 1/2 cup of vegetable broth
  • 2 tablespoons of cashew butter
  • 1 teaspoon of onion powder
  • 1 1/2 teaspoon of nutritional yeast
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 teaspoons of corn starch
See Full Recipe


Nutrition: Calories: 238 cal. Fat: 9g Protein: 13g Carbs: 32g Cholesterol: 0mg Sodium: 477mg Fiber: 8mg



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