Vegan Eggplant Parmesan
Sonia
Rich and creamy inside, crunchy on the outside.
ingredients
- 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
directions
- 1
Salt the eggplants and put them in a colander to drain.
- 2
Prepare the tomato sauce by sautéing the onion until it becomes translucent. Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients and cook for 15-20 minutes.
- 3
Prepare the cheese sauce. Place all the ingredients in a blender and blend until completely smooth. Blend again right before using to make sure the ingredients haven’t spread.
- 4
Rinse the eggplant slices and dry with a paper towel. Spray a baking a sheet with olive oil and place the slices on it. Spray the tops lightly and place in the broiler. Remove when slices start to brown, about 3 minutes.
- 5
Assemble the casserole. Preheat the oven to 350°F. Spray or wipe 8X8 baking dish with olive oil. Place 1/2 the eggplant slices on the bottom of the dish, slightly overlapping. Sprinkle with breadcrumbs. Spoon 1/2 the tomato sauce and pour 1/2 the cheese sauce. Sprinkle lightly with soy parmesan cheese. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top). Bake uncovered for 20 minutes.
notes
Nutrition: Calories: 238 cal. Fat: 9g Protein: 13g Carbs: 32g Cholesterol: 0mg Sodium: 477mg Fiber: 8mg
Source: Sonia
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