Eat Veggies, save the planet

Eggplant Parmesanless
August 2, 2008, 7:55 pm
Filed under: recipes

This is my vegan version of eggplant Parmesan. The eggplant plants in my garden are relentless. I am harvesting so many I am always looking for new ways to cook it. This recipe is  always a success and actually makes a good sandwich. I use a commercial tomato sauce because it is fast, but you can make your own if you wish.


  • 1 large or 2 medium eggplants
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp garlic
  • 1 tbsp nutritional yeast
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp soy sauce
  • 1.5 cups commercial of pomadoro sauce, the better the sauce the better the results.
  1. Combine flour, salt, garlic, pepper and paprika in a bowl.
  2. Whisk together well.
  3. In a separate bowl combine the 2 Tbsp of soy sauce with 1.5 Tbsp of water.
  4. Peel eggplant and cut into 1/2 inch rounds.
  5. Mix tomato sauce with .5 cups water.
  6. On bottom of your Pyrex cooking pan with lid pour in tomato sauce until it just coasts the bottom.
  7. Dip eggplant slice into soy sauce mixture and then flour mixture.
  8. Make one layer of eggplant breaded round.
  9. Put tomato sauce sparingly on top of this layer.
  10. Continue until all the eggplant is gone and cover with rest of sauce.
  11. Bake at 350 for approx. 40 minutes until eggplant is bubbling and soft.
  12. Cool before serving.
  13. Even better the next day.

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