Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

When we invited over dinner guests for the weekend we asked them what they would like; when they replied with eggplant parmesan I was relieved for two reasons. 1. It was Good Friday {whoops- almost forgot} and 2. I found a vegan recipe for this- Sweet!

    For the Eggplant

2 eggplants sliced in discs

1 cup seasoned flour

½ can coconut cream or milk (or substitute 3 eggs)

3 cups seasoned breadcrumbs

                *To season mine I used vegan parm, pepper, cayenne- you can use whatever         

                  you want, or keep them italian- whatever, it’s your kitchen

salt

Okay I ordinarily don’t use salt, but it is essential for this recipe to soften the eggplant and prepare it for the big bake J

Slice eggplants in discs about ½ inch thick

Place in colander and toss with a couple teaspoons of salt – let drain for at least half-hour.

When the eggplant has released a bit of it’s water dab dry with paper towels.

Dip in flour (shake off excess)

Dip in cream (or eggs)

Dip in breadcrumbs, coat.

Place on baking sheet and Bake at 425 for 30 minutes, flipping half way through.  I dare you not to eat one when they’re done.

    For the Sauce

You can really use any sauce that you prefer- Here is what I like;

2 (larger) cans of sauce – or crushed tomatoes, whatever

1 onion diced

4 tbl Italian seasoning

2 tbl garlic powder

Cook onions in hot pot for 5 minutes until softened

Add sauce and seasonings

Yum.

    Assembly

   Additional ingredients;

Vegan mozzarella cheese

Vegan parmesan (optional)

In a 13 x 9 inch baking dish (smaller dish if you want more layers

spread a layer of tomato sauce.

Layer half of the eggplant (overlapping a bit)

Spread more tomato sauce

Layer in the rest of eggplant slices

Pour the rest of the sauce, leaving some eggplant exposed so it stays crispy

Sprinkle the rest of vegan mozzarella cheese or vegan parmesan

Bake at 425 for 15 minutes – sprinkle with basil if you wish and Enjoy!  Yum! J