I love a good eggplant parmesan, but I don’t love the time it takes to make it and I don’t like the amount of oil involved in a traditional recipe. I often make a version of this dish that is lighter in calories and time, and is gluten-free and vegan.
To make this version, I first peel and slice an eggplant and precook the slices on a cookie sheet in a 450 degree oven until they are slightly browned and shrunken. I also do the same with a zucchini. Once these are done, I usually have enough for two layers of eggplant, with a layer of zucchini in between. I put a layer of pasta sauce on the bottom, add a layer of eggplant, then add more sauce. I then sprinkle some bread crumbs, homemade parmesan (recipe to follow), and optionally some vegan cheese, like Daiya. I repeat the process until all of my slices are used up, and bake in a 450 degree oven. To spruce up my store-bought pasta sauce, I add some fresh basil and oregano.
I love that this satisfies my cravings for a casserole or lasagna, without having any fried ingredients or pasta!
Vegan parmesan recipe:
In a food processor combine 1/4 t of salt, 1/4 cup of nutritional yeast, and 1 cup of almonds. Pulse until finely crumbled. I like to store this in the fridge or freezer.