Eggplant Parmesan

I tried this recipe last night and it was so delicious. Even my SAD husband liked it too!

A few things I did or would do differently. If you like sauce like I do double the sauce recipe. That is what I did and both my husband and I liked it better. We tried it first the original way except I didn't broil the eggplant. I also cooked it for about 45 minutes and another thing I would do differently is to not use the breadcrumbs in the layers but just add them to the top for the crunch. I think that is all I changed. I'll hope you'll try it either way and enjoy it as much as we did.

Recipe courtesy of:Fatfree Vegan Kitchen

Vegan Eggplant "Parmesan"1 large eggplant, sliced 1/4 inch thick2 pieces of whole grain bread, toasted and made into breadcrumbs2-3 tbsp. soy parmesan (or ground almonds)fresh basil leaves, chopped or torn olive oil spray

Tomato Sauce:1 medium onion, chopped3 cloves garlic, minced or pressed1 16-ounce can diced tomatoes1 tsp. oregano1/2 tsp. basil1/2 cup vegetable broth2 tbsp. tomato pastesalt and pepper to taste

"Cheese" Sauce:
1/2 cup extra-firm silken tofu1/2 cup unsweetened soy milk1/2 cup vegetable broth2 tbsp. cashew butter or tahini1 tsp. onion powder1 1/2 tbsp. nutritional yeast1/2 tsp. salt (optional)1/8 tsp. white pepper2 tsp. corn starchSalt the eggplant slices and put them in a colander to drain.


Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.


Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven't separated.Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly, and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.


Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch non-metal baking dish with a small bit of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy parmesan. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.

Serves 4.Each serving provides approximately: 238 Calories (kcal); 9g Total Fat; (30% calories from fat); 13g Protein; 32g Carbohydrate; 0mg Cholesterol; 477mg Sodium; 8g Fiber. (These figures, especially fat and sodium, vary drastically depending on the exact ingredients you use.)

Copyright 2006 Susan Voisin and Fatfree Vegan KitchenAll rights reserved.If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2006/09/vegan-eggplant-parmesan.html