Vegan Eggplant Parmigiana

  • COOK
    50 Mins
  • PREP
    18 Mins
  • TOTAL
    68 Mins

A vegan version of eggplant parmigiana.

Original Release Date: April 22, 2011

Nutritional Facts
Servings 5Serving Size 1 Cup




Calories231
Fat5g
Carbohydrates36g
Protein3
Fiber5g
Sugar8.50g
Sodium376mg





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Ingredients


  • 1 Medium Eggplant


  • Eggplant Batter & Breading

  • 3 Tablespoons Egg Replacer
  • 9 Tablespoons Water
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Lemon Pepper


  • 1 2/3 Cups Vegan Panko, Japanese Style Bread Crumbs
  • 1/2 Tablespoon Extra Virgin Olive Oil


  • Tomato Sauce

  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 1/2 Cup Water
  • 1 14.5 Oz. Can Diced No Salt Added Tomatoes
  • 1 8 Oz. Can No Salt Added Tomato Sauce
  • 1/4 Teaspoon Ground Marjoram
  • 1/4 Teaspoon Ground Thyme
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Lemon Pepper
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 2 Teaspoons Sugar
  • 1/4 Teaspoon Salt


  • Cheeze Sauce

  • 1 Cup Plain Soy Milk
  • 3 Tablespoons Quick Cooking Oats
  • 1/4 Cup Nutritional Yeast Flakes
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Tablespoon Peanut Butter
  • 5 Drops Sesame Oil
  • 4 Drops Liquid Smoke
  • 1/2 Teaspoon Paprika


Directions


Preheat Oven to 425 degrees.

Slice eggplants length-wise into 1/2 inch slices. Mix egg replacer, water, salt, lemon pepper in a dish long enough to accommodate the size of the eggplant, with a fork. If it has a few lumps it doesn't matter. Put bread crumbs and olive oil in the food processor and pulse a few times to mix together. Reserve 1/3 cup of the bread crumbs for the top of the finished dish. Dip first into liquid and then dredge them into the bread crumbs. Spray cookie sheet with olive oil and place eggplants on sheet. Roast this for 25 minutes or until golden brown and tender.

Meanwhile, prepare tomato sauce by placing olive oil in a sauce pan with onions and garlic. Saute on medium heat until onions are lightly brown. Add the 1/2 cup of water and simmer for 5 minutes. Then add tomatoes and tomato sauce, marjoram, thyme, oregano, lemon pepper, onion and garlic powder, sugar and salt. Let simmer on medium to low heat while eggplant finishes cooking.

While the sauce is cooking, in a food processor, add all of the cheeze ingredients and blend together.

When the eggplant is done. In 9X10 glass casserole dish, layer by starting with tomato sauce, eggplant, then cheeze. Lastly coat the top with the remaining bread crumbs. Place in oven and bake for 20 to 25 minutes or until bubbling hot and brown on top.

Top with fresh parsley if you want.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.