Vegan Eggplant Parmesan

INGREDIENTS
½ recipe of gluten-free ITALIAN breadcrumbs
1 large eggplant
¼ cup Bob’s Red Mill Gluten-Free All-Purpose Flour
½ cup So Delicious Unsweetened Coconut Milk
olive oil
salt for sweating the eggplant
1 jar Tomato Basil Pasta Sauce
¾ cup Daiya Mozzarella
1/3-1/2 cup So Delicious UNSWEETENED Coconut Milk
1 Tbs. nutritional yeast

Turn the oven on to 400°

Slice the eggplant into ½” slices. Sweat the eggplant by salting them and placing them on a
cooling rack (with a towel on the counter under the rack in order to soak-up liquid). Allow the
eggplant to sweat for 10-15 minutes.

Rinse the eggplant and pat off the excess water. It is alright if the remain slightly damp.
Put the flour in a gallon bag. Drop the slices of eggplant into the bag one at a time and coat them
with the flour.

Pour the milk into a small shallow bowl. Place another bowl next to the milk bowl and fill it with all
but 1/3 cup of the breadcrumbs (which you will reserve to use as a topping). Dip the floured
eggplant into the milk one at a time and then cover the dipped eggplant in breadcrumbs.

Coat a pan in olive oil and bring the heat to medium / medium- high. Gently place the prepared
eggplant into the pan and cook 3-4 minutes per side until cooked through and browned.

While the eggplant is browning, place the Daiya, So Delicious UNSWEETENED Coconut Milk,
and nutritional yeast into a small sauce pan and whisk over low heat. The sauce should melt
down and become spreadable. Keep the sauce on warm until you are ready to use it, but stir it
periodically to make sure it does not burn.

Pour 1/3 of the pasta sauce into a small casserole dish. Place a layer of the eggplant on top of
the sauce and cover it with half of the cheese sauce. Pour another third of the pasta sauce on
top and layer with the remaining eggplant. Pour the remaining cheese sauce on top and cover
with the reserved breadcrumbs. The remaining pasta sauce will be used for serving.

Place the casserole into the oven and cook for 25-30 minutes covered. Uncover the casserole
and cook for another 15 minutes.

Warm the remaining pasta sauce and drizzle it over each individual serving.

Recipe from VeggieGrettie.com Photos by Laura Spear
 

Bon Appétit,