Recipe 3: Vegan Eggplant Parmesan

I found this recipe from thekindlife.com, Alicia Silverstone's website, which is an extension from her book The Kind Diet. The website is about healthy, green, eco friendly living. There are a ton of great vegan/vegetarian recipes on there! Check it out when you get a chance. Alicia got this Vegan Eggplant Parmesan recipe from Sammi McLean’s blog, Vegan Pandamonium.

My boyfriend is part Italian so it was pretty important that I made this meal to his liking. He was surprised that I wasn't frying the eggplant. This was my first time making eggplant parmesan so I didn't even know that it was technically suppose to be fried. He ended up loving this dish and I told him he could fry some up for me to try next time. Divertiti...Enjoy!



Prep time: 30 minutes | Cook time: 50 minutes | Total time: 1 hour 20 minutes |Servings: 6

• 1 package extra firm tofu

• 3/4 cup(s) of nutritional yeast

• 1 tsp. of salt
• 1/2 tsp. of Italian herbs

• 2 cloves garlic, minced

• 1/2 cup(s) of water
• 1 tbsp. of lemon juice
• 1/2 cup(s) of whole wheat Japanese panko bread crumbs

• 1/2 cup(s) of whole wheat bread crumbs

• 1 large eggplant, sliced

• 1 or 2 pours of olive oil
• 1 jar tomato sauce (Sammi used a spicy tomato sauce, and said it was nice to have some heat in the dish)
• 1 package of Daiya mozzarella (optional)

Steps

1. Preheat your oven to 350 degrees F.
2. Mix the panko bread crumbs, 1/2 cup nutritional yeast, and bread crumbs in a bowl.

3. Brush some olive oil on the sides of your eggplant slices, and coat them in the crumb mixture.
4. Place them on a baking sheet, and bake for 20 minutes.
5. Meanwhile, you can begin your ricotta mixture.
6. In a food processor, place the remaining 1/4 cup of nutritional yeast, tofu, salt, Italian herbs, garlic, water, and lemon juice.

7. Process until it resembles the texture of ricotta cheese.
8. Now begin the layering process.

9. In a casserole dish, spread a little tomato sauce, then eggplant slices, then spread out all of the ricotta mixture, then more eggplant, more tomato sauce, and finally as much Daiya cheese as you want.

10. Pop it in the oven for 30 minutes.

Baked eggplant not fried is a lot better for ya!

I only put a little bit of mozzarella "cheese" on it because my boyfriend isn't a fan of it. 

I served the eggplant with a small side of organic spaghetti and steamed organic red pepper kale 

I took some leftovers for a snack today at work. A teacher in the teacher's lounge commented on how great it smelled! 

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