Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

At my house we have been growing a garden this year. The garden has taken up much of our free time but has provided us with so much good food.
The photo above (with the exception of the watermelon) all came from my own garden (my own watermelon isn't ready just yet but will be soon) The tomatoes are out of this world, they are so tasty I can't even begin to describe them.
We have one eggplant bush and it has been very successful. The eggplants coming off it are huge and numerous. I got a wild hair and wanted to try Eggplant Parmesan but since I'm sticking to the vegan diet I had to find a recipe that would be a vegan variety. After a lot of searching I found the recipe listed below. This is a keeper, I can't wait to try this again.

Vegan Eggplant Parmesan

Tomato Sauce:

1 tbsp extra virgin olive oil

4 Cloves of Garlic

1 14oz can of crushed tomatoes

1 tbsp dried Italian Seasoning

1/4 Tsp of Salt

Eggplant:

Olive oil cooking spray

1 1/4 cups bread crumbs

2 tsp plus 11/2 tsp Vegan Parmesan Cheese

1 1/4 tsp garlic powder

1/4 tsp fine sea salt

1 cup unsweetened plain soymilk

1 lb eggplant cut into six 1/2 inch thick slices.

1/4-cup nutritional yeast

1 tsp of black pepper

3 tbsp of Egg Replace, Egg substitute

Instructions:

To make sauce warm the oil in a medium saucepan over medium-high heat and sauté the garlic until fragrant (about one minute) and add tomatoes, Italian seasoning and salt. Bringing to a low boil, then lower the heat and cover. Simmer stirring often for 10 minutes.

To make Eggplant Preheat oven to 400 degrees. Line a baking sheet with nonstick foil and spray lightly with olive oil cooking spray.

In a shallow dish combine the bread crumbs, Vegan Cheese, garlic powder, salt and black pepper and nutritional yeast.

In a small bowl whisk together soymilk and egg substitute. Dip each slice of eggplant into the liquid and press into the bread crumb mixture coating each side well. Arrange on the cooking sheet in a single layer and spray lightly with olive oil

Bake for 15 to 20 minutes or until the bread crumbs turn golden brown. To serve divide the tomato sauce among plates placing a few tablespoons on each plate, place the eggplant on top of the sauce and cover the eggplant with a few tablespoons of sauce.