Eggplant Parm

Ingredients

Flax Egg Wash ( 1/3 Cup Flaxmeal + 1/2 Cup Hot Water)

3/4 Cup Raw Cashews

3 TBSP Nutritional Yeast

2 TBSP Garlic Powder

1 TSP Salt (optional)

3/4 Cup Whole Wheat Bread Crumbs

3 tsp each – Oregano, Black Pepper & Basil

2 Large Eggplants or 4 Baby (as Shown in my photos) About 4 Cups

5 Cups Tomato Sauce

1 Cup Veg-Cheese Sauce

 

Directions

Preheat Oven to 400°F. Line 2 baking sheets with parchment or silicon mats. Create your Flax Egg Wash by combining 1/3 Cup Flaxmeal + 1/2 Cup Hot Water and allowing this mixture to gel up sitting for 5+ minutes.

Peel & Slice the Eggplant. Slice to about 1/3″-1/2″ thick.  Dry off as much as possible.

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In a food processor, mini chopper or even a coffee grinder, combine the Raw Cashews, Nutritional Yeast, Garlic Powder and Salt. This will be your “Parm”.

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In a wide bowl mix together the “Parm”, Breadcrumbs, Oregano, Basil & Pepper.

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Coat the eggplant in the Flax Egg and then dredge through the breadcrumb mixture.

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Make sure it is coated well and lay it out on your lined baking sheets.

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Bake for 18 minutes. Turn and bake 12 more minutes.

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Remove from the oven (but leave the oven on). In a 9″x13″ Casserole Dish or Dutch Oven put 1.5 Cups of Tomato Sauce. Lay half of your eggplant slices on top of the sauce.

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Drizzle 1/2 Cup Veg-Cheese Sauce over the Eggplant.

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Then repeat. Another 1.5 Cups of Tomato Sauce, the remaining egg plant, Veg-Cheese Sauce and then one last layer of the remaining Tomato Sauce. Sprinkle the top with the left over Parm/Breadcrumb Mixture. Top with some fresh Basil.

Bake covered for 25 minutes at 400°F.

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