I love Italian food. Usually most of the yummy Italian foods are covered with cheese….think about it, pizza, baked ziti
and Eggplant Parmesan just to name a few. When I became a vegetarian, I use to make eggplant Parmesan a lot. Now what to do…I have to tell you, the soy cheeses aren’t what they use to be. They actually melt and this was hands down, the best eggplant parm I’ve ever made! This recipe take a little effort, but I guarantee you will be rewarded with the yummy taste! See if you agree!
Eggplant Parmesan

Serves 4
2 pounds (medium size) eggplant
sea salt
4 tablespoons safflower oil
1 cup fresh whole wheat bread crumbs (easy! just take a piece of bread and put it into your food processor) mixed with about 1 tablespoon dried basil
2 cups Marinara or Spaghetti Sauce (your favorite or try mine from my blog on 8/18/09)
1 pound grated vegan Mozzarella cheese

Preheat oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4 ” thick. Place slices in a large colander, sprinkle with salt and set aside for about 30 minutes. Drain and thoroughly rinse the eggplant and dry.
In a saute pan, heat the safflower oil until hot. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces.
Spread half of tomato sauce in bottom of a 13×9 inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella. Repeat layers with remaining sauce, eggplant and cheese.
Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
I served mine with a side of ziti covered with marinara sauce.

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