Vegan Eggplant Parm!

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So is time for another Recipe. YAY YAY!!! Lets Cook!

Ok So We are going to make Vegan Eggplant Parmesan. This recipe is a collection of many different

recipes I researched to make the perfect Parm for myself. I thank all the wonderful people whom

made information possible for me to put this together! OK Doggie looks ready to get started!

Excuse the paper plate :)

Vegan Eggplant Parm

Ingredients

1 Eggplant (medium or Large depending on servings)

1 Box of Brown Rice Pasta (I made only half the box cause I was cooking for one)

1 cup Coconut Milk Unsweetened
Parma! Raw Parmesan Cheese Alternative (great stuff contains nuts)

1 tsp Organic raw Coconut vinegar (check this out in amazon or at your health food market)
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried basil

2 cups of gluten free vegan Bread crumbs (Gillian's Food makes the kind I use)

Organic Tomato Sauce (Mario Batali Marinara Pasta Sauce)

3/4 c. brown rice flour ( Add more or less depending on servings)

 

 For the “cheese” (recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak)

I did not feel like making the cheese to I just did not add any, but I have made it with this cheese and is amazing!!!

1 1/2 c. water or plain nondairy milk (I used coconut milk)
1/4 c. nutritional yeast flakes (amazon or health food store)
1/4 cup flour (any kind, I used brown rice flour)
2 Tablespoons sesame tahini (Oriental section or organic section)
2 Tablespoons kuzu, arrowroot

2 teaspoons fresh lemon juice
1 teaspoon onion powder
1/4 teaspoon garlic powder

3/4 teaspoon salt

 

Directions

1. Spread your eggplant slices out on a cookie sheet or cutting board and sprinkle them liberally with salt, letting them sit for 20-30 minutes to sweat. Start boiling a large pot of water for noodles, and start simmering your marinara sauce.                                                  
2. Preheat oven to 450 degrees. From the cutlets ingredients list, mix together the milk, brown rice flour, apple cider vinegar, salt, oregano, parsley, and basil in a wide shallow dish until well blended. Rinse your eggplant slices and pat them dry. Dip them in the batter mixture until well coated, and then sprinkle liberally with breadcrumbs. Place on a parchment or silicone lined baking sheet and bake for 6-8 minutes per side until breadcrumbs are lightly browned and crispy. When you remove them from the oven, start preheating your broiler.                                                                                                        
3. When your water has come to a boil, add spaghetti noodles and boil as directed on the package. Drain and divide evenly amongst 2-4 oven safe plates (or in a 9x13 casserole dish).
4. To make the cheese sauce, combine all cheese sauce ingredients in a food processor and blend until smooth. Heat in a small saucepan over medium heat until thickened.                  
5. Once cheese, noodles, sauce, and cutlets are prepared, assemble your dishes: place the noodles on the bottom, top with about 2/3 of the sauce, add eggplant cutlets, the rest of the sauce, and then a layer of cheese sauce.