How to Make Vegan Eggplant Parmesan

Eggplant is versatile and goes well with garlic and tomatoes.

Try this healthy vegan recipe for broiled eggplant parmesan. Your family won't notice the difference in taste from the traditional frying method.

Things You'll Need

• 1 eggplant
• Whole wheat bread crumbs
• Soy milk
• Baking sheet
• Tomato sauce
• Italian seasoning
• Garlic powder
• Soy shredded cheese

Instructions

1. 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.
   Place the bread crumbs in a flat dish. If you are making your own bread crumbs or using store bought, season to taste with Italian seasoning and garlic powder.

2. Pour some soy milk into a bowl. Dip each slice of eggplant into the soy milk. Then dip each slice of eggplant into the bread crumbs, coating both sides.

3. Place the breaded slices in a single layer on a baking sheet. Broil, watching carefully that the eggplant doesn't burn. Turn over if need until tender, approximately 4 to 5 minutes.

4. Turn oven to 350 F. Pour enough tomato sauce into the bottom of a 9-by-9-inch dish. This will not only moisten the bottom layer of eggplant but also prevent it from sticking. Arrange a single layer of cooked eggplant slices, and 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.

5. Bake at 350 F for approx 20 to 25 minutes. Serve with a side of whole wheat spaghetti or whole wheat Italian bread and enjoy.

Tips & Warnings

• Oven temperatures may vary, so check often when broiling to avoid burning the eggplant.

• This recipe will make enough for a family of four.

• use caution with hot pans