Last week, a friend I work with gave me two beautiful eggplants from her garden and last night I decided to make vegan eggplant Parmesan.
I used the recipe from the Fat Free Vegan Blog. When this recipe was first published in 2006, I made it and it was the first time I had made anything with nutritional yeast. Although, I loved the sauce when I made it then, it has taken me a while (6 years!) to come to really love the "nooch".
Things that I changed about this recipe:
My eggplants were small, so I wish I had more of them and that I had sliced them thicker - I think 1/4 inch was too thin.
I skipped salting the eggplant, and I cooked the rounds in my cast iron skillet instead of in the oven.
I used a store bought jar of marinara sauce instead of making my own.
I didn't have any tofu, so I substituted 1/2 cup of cashews that had soaked in hot water for about 10 minutes. I made sure to blend for a bit longer to make sure the cashews were all broken up. Even so, the cheese sauce was a bit granular.
I skipped the vegan parm or ground almonds.
We had some leftover TVP in the fridge, so we put that on top with the bread crumbs.
I did not take a picture because it looks like glop. Delicious, yes, but not aesthetically appetizing.
Both my husband and I loved this. And the leftovers I ate tonight for dinner were probably even better. If you have eggplants around, I recommend you making this forthwith. It came together pretty quickly and was super tasty!