Amazing Vegan Eggplant Parmesan

Since I was little, eggplant in my house has been a sacred word.. especially when you put the word “Parmesan” after it. As I found out later in my life, it can still be enjoyed- without the cruelty! Try this recipe for a delicious take on a classic Italian dish. Vegan eggplant parmesan is an amazing dish for all to enjoy.

You Will Need:

• 1 Large Eggplant (Sliced medium thin- I’ll explain about the peel later)
• 4 Cups your favorite bread crumbs (or homemade)
• 3 Ener-G Eggs
• 2 Cups your favorite tomato sauce (or homemade)
• 1/2 Medium Red Onion (diced)
• Dried Mixed Italian herbs
• Oil (optional)

The “Parmesan” part:

• 1 Block Extra Firm Tofu (Sunrise is a great brand)
• 1 Tbs. Lemon Juice (for the cheesy tang)
• 2 Tbs. Nutrition Yeast (for more cheesy taste)
• 1 Tbs. Garlic Powder
• 3 Tbs. Vegenaise
• 1 Tsp. Each fresh (or dried) Parsley, Marjarom, Basil and Chives

Instructions:

1. First, make up the Parmesan part. It’s really more like a ricotta, but this is a very simple mix I use in many dishes, and it goes perfect with this. Crumble the tofu. Make sure it is very fine, like ricotta would be. Once you have it ultra fine, add the herbs. You could just shake in some Italian seasonings until you’re happy, but I prefer the mix listed above. Add the Vegenaise, it makes the mix a little more creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper. Mix it well.
2. Before you slice the eggplant, decide if you want the peel on or not. I know texturally it might be better for it to be off. But here’s the thing about the peel; The purple part of the eggplant is chalk full of antioxidants which, as we all know, are awesome for your body. So it comes down to this, if you don’t want the peel- take it off! But, if you want a little more of a nutritional bang, don’t peel your eggplant.
3. Once the big decision is made and the slices are sliced, get your breading ready. In two separate bowls, put the bread crumbs (also, herbs and salt and pepper) and Ener-G eggs and take each slice and coat in ‘egg’, then in crumbs.



4. There are two ways to cook the eggplant. You can either fry it (but that is the fatty way to do it) or you could broil it for 2 minutes on each side. This is effective, but the breading doesn’t always stick fantastically. Trial and error.
5. Get out your favorite glass baking dish and pour a little sauce in the bottom. Cover the bottom with layers of eggplant, onions, and finally the tofu ricotta. Pour on a little more sauce and a drizzle of olive oil (if desired) and repeat the process. When you have two layers, cover with tin foil (or a lid!) and bake for 25-30 minutes.
6. Dish is done when the sauce is a little bubbly and tofu on top has crisped up. Recommended cooking temperature: 375. Best served with spaghetti ala marinara, fresh baked french bread and a tossed salad.