Vegan Eggplant Parmesan

Name: Vegan Eggplant Parmesan Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 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

(11)

Minutes to Prepare: 30
Minutes to Cook: 35

Number of Servings: 6

Ingredients

2 Eggplant @2 1/2 lb (1 kg) sliced 1/4" thick slices4 slices Wholegrain (Wholemeal) breadTOMATO SAUCE1 medium Onion chopped2 cups Canned Tomatoes no salt added3 cloves Garlic minced1 tsp Oregano dried1/2 tsp Basil dried1/2 cup Vegetable Broth (Stock)1/4 cup (2 tblspn) Tomato Paste1/4 tsp ground Black Pepper"CHEESE SAUCE"1 cup Tofu, firm3/4 cup Light Soy Milk3/4 cup Vegetable Broth (Stock)3 tblspn Cashew Butter (or Tahini)1 1/2 tsp Onion Powder2 tblspn Nutritional Yeast (I used Torula)1/2 tsp Salt1/8 tsp Pepper3 tsp Cornstarch

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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

CD13661416
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
PASTORDAN_ATDCC
Yum - 8/1/17
YOUNGOLDME
This was amazing! Smelled and tasted like a delicious eggplant parmesan! Excellent vegan recipe - I'll use this one again! - 7/26/12
JEM0622
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
WORLDMOM
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
IVYSHEALTH
YUM!!! Very good meal! :) Thanks for sharing - 5/22/11
RENEE816
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
KKRPATA
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
KWM1959
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
GINAKINA
Mmmmmm! I love Susan's site, but I don't think I've come across this recipe, thanks for posting it! - 10/28/08
ROMAHAZEL
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