Vegan Eggplant Parmesan
Instructions
Preheat your oven on the broil setting.
Slice the eggplant into thin slices approximately 1/4 inch thick or thinner if you can. There is no need to peel the eggplant.
Prepare the whole wheat bread crumbs and place into a flat dish. If you are making your own bread crumbs or using store bought, season to your taste with Italian seasoning and garlic powder.
Pour some soy milk into a bowl. Dip each slice of eggplant into the soy milk and then proceed to the next step.
Place each slice of eggplant with soy milk into the bread crumbs coating both sides. Then place the breaded slices single layer onto a cooking sheet. Broil, watching carefully to not burn the eggplant. Turn over if need until tender, approximately 4-5 minutes.
Turn oven to 350 degrees Farenheit.
Using the 9 X 9 baking dish, pour enough tomato sauce in the bottom of the dish to cover. This will not only moisten the bottom layer of eggplant but prevent it from sticking. Arrange a single layer of cooked eggplant slices, spread a layer of tomato sauce to cover the eggplant. Sprinkle a layer of shredded soy cheese. Continue this layering procedure until all the eggplant is used. Top with a layer of tomato sauce and shredded soy cheese.
Bake at 350 degrees Farenheit for approx 20-25 minutes. Serve with a side of whole wheat spaghetti or whole wheat Italian bread and ENJOY!
