Vegan Eggplant Parmesan

Vegan Recipes - Entrees

Baked Eggplant


Ingredients:

Olive Oil
1/2 cut minced Onion
1 tsp minced garlic
1 jar Mur Glen Spaghetti Sauce
1 TBS basil
salt and pepper
1 1/2 lbs eggplant
1 cup bread crumbs
2 cups tofu drained and crumbled
2 TBS minced fresh parsley
1/4 cup soy Parmesan or mozzarella (optional)

Preheat the broiler. Heat 1 TBS of oil in a saucepan over medium heat. Add onion and cook 5 minutes or until softened. Add garlic and cook 2 minutes longer. Add sauce, basil, salt and pepper. Stir well and bring to a boil. Simmer for about 15 minutes.

Slice the eggplant very thinly. Dip the slices into rice milk and coat with breadcrumbs. Place in broiler on baking sheet for about 2 minutes flipping once. Turn oven down to 350 degrees.

In a bowl, combine the tofu, parsley and salt and pepper. Mix well. Arrange half of the eggplant slices in a lightly oiled baking dish, top with half of the tofu mixture, and spread half of the tomato sauce on the tofu mixture. Repeat the layers.

Directions: Slice one of the eggplants and use it to cover completely the bottom of an oiled baking dish. Sprinkle it with salt. Mix the bread crumbs with the sugar in a small bowl. Sprinkle a little of the bread crumb mixture over the eggplant in the baking dish. For the filling, put all the vegetables in a medium-sized bowl and mix with all the seasonings, plus the olives and some of the bread crumbs, reserving about 1/4 cup of the bread crumbs to use them later. Spread this mixture on top of the sliced eggplant. Slice the other eggplant and use to cover the filling.

Sprinkle the remaining bread crumbs over the top layer of eggplant. Blend the cashews and soy milk together in a blender. Add salt to taste. Pour into the baking dish, covering the top layer of eggplant. Bake at 375º F about 30 minutes or until it makes a crust.