4.5 of 5 (11)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.3
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 602.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 15.4 g

View full nutritional breakdown of Vegan Eggplant Parmesan calories by ingredient
Report Inappropriate Recipe

Vegan Eggplant Parmesan

Submitted by: FLOWERDALEJEWEL

Introduction

This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.

Please check out the Fat Free Vegan site at:
http//blog.fatfreevegan.com/2006/09
/vegan-eggplant-parmesan.html
This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.

Please check out the Fat Free Vegan site at:
http//blog.fatfreevegan.com/2006/09
/vegan-eggplant-parmesan.html

Number of Servings: 6

Ingredients

    2 Eggplant @2 1/2 lb (1 kg) sliced 1/4" thick slices
    4 slices Wholegrain (Wholemeal) bread

    TOMATO SAUCE
    1 medium Onion chopped
    2 cups Canned Tomatoes no salt added
    3 cloves Garlic minced
    1 tsp Oregano dried
    1/2 tsp Basil dried
    1/2 cup Vegetable Broth (Stock)
    1/4 cup (2 tblspn) Tomato Paste
    1/4 tsp ground Black Pepper

    "CHEESE SAUCE"
    1 cup Tofu, firm
    3/4 cup Light Soy Milk
    3/4 cup Vegetable Broth (Stock)
    3 tblspn Cashew Butter (or Tahini)
    1 1/2 tsp Onion Powder
    2 tblspn Nutritional Yeast (I used Torula)
    1/2 tsp Salt
    1/8 tsp Pepper
    3 tsp Cornstarch

SparkPeople Sponsored Video


Directions

If wished salt the eggplant slices, rinse and pat dry (I didn't and it didn't make a difference)

Prepare the Tomato Sauce by sauteing the onion until translucent add the rest of the ingredients and simmer for @15 minutes.

Meanwhile broil (grill) the eggplant slices, spraying with a little canola spray until browned on both sides.

Place all the "cheese sauce" ingredients into food processor and blend until combined. (It will be slightly runny).

Toast the bread and process into crumbs.

Preheat the oven to 350 deg F (180 deg C) and assemble the dish as follows:

Spray dish lightly with canola spray and place half the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then half of the tomato sauce finishing with half of the "cheese sauce". Repeat the process once more with the remaining ingredients finishing with the last 1/3 of the breadcrumbs.

Bake uncovered for 35 to 40 minutes until lightly browned. If wished sprinkle with chopped fresh basil leaves and vegan parmesan.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • The cheese sauce is absolutely delicious. If you told someone you used ricotta, you'd probably fool them. I didn't make the tomato sauce and used a whole 32 ox jar instead (Kirkland Brand). It came out delicious. I used tahini and also used panko breadcrumbs instead of the wheat bread. AWESOME! - 2/15/13

    Was this review helpful?   yes  No
  • This was amazing! Smelled and tasted like a delicious eggplant parmesan! Excellent vegan recipe - I'll use this one again! - 7/26/12

    Was this review helpful?   yes  No
  • Made this tonight, and really enjoyed it! I used gluten free bread crumbs. I did use all of the tofu. I also cooked the sauce for a good 30-40 minutes. Very enjoyable! Thank you for posting! - 3/4/12

    Was this review helpful?   yes  No
  • I'm not a fan of eggplant, but I got some from Bountiful Baskets and wanted to use them up. This was AMAZINGLY good, and I plan to use the cheese sauce again in lasagna. I couldn't believe how much like ricotta it was. (I used blended raw cashews in place of the cashew butter.) Yum! - 12/21/11

    Was this review helpful?   yes  No
  • YUM!!! Very good meal! :) Thanks for sharing - 5/22/11

    Was this review helpful?   yes  No
  • I have now made this recipe 4 times! Love it! I also used the entire package of tofu which made the "cheese sauce" thicker. I substituted cashew butter for almond butter- not much taste difference. Not much of an eggplant fan so I used tempeh...yummy!! My non-vegan boyfriend even loves it! - 8/4/10

    Was this review helpful?   yes  No
  • I just made this and am eating it right now, and I think it's delicious! My 3 year old daughter likes it too. I added a little more tofu (almost the whole package) and used onion instead of onion powder in the "cheese" sauce, and added garlic too, but otherwise kept the recipe as is. Thanks! - 10/1/09

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    I have not tried this yet, but cannot wait. I have been looking for this exact type of recipe. Thank you!! Will return with taste comment when I have prepared and tasted. Best to all, I am new to Spark People and am loving everything about it. God Bless You All :-) - 11/5/08

    Was this review helpful?   yes  No
  • Mmmmmm! I love Susan's site, but I don't think I've come across this recipe, thanks for posting it! - 10/28/08

    Was this review helpful?   yes  No
  • I didn't have vegan parmesan and I don't think I missed out on anything without it. It was very creamy and delicous. Great with a salad - 10/16/08

    Was this review helpful?   yes  No