Vegan Eggplant Parmesan
Author: 
Recipe type: Vegan, Entree
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the Pasta & Sauce
  • 1 medium onion, diced
  • 1 serrano pepper with seeds, diced
  • 1 jalapeno, diced
  • 5 cloves garlic, diced
  • ½ green bell pepper, diced
  • ½ cup basil, roughly chopped
  • 1 - 28 oz can San Marzano tomatoes, juices reserved
  • 2 cups organic tomato sauce
  • 2 cups vegetable stock
  • 2 tbs tomato paste
  • 1 tbs italian seasoning
  • ⅓ cup organic, vegan sugar
  • ¼ cup red pepper flakes
  • 2 tbs olive oil
  • 1 package organic spaghetti noodles
  • Salt and pepper to taste
For the Eggplant
  • 3 tbs Kosher salt
  • Medium eggplant
  • 1 tbs cornstarch
  • 1.5 cups panko bread crumbs
  • ½ cup Follow Your Heart Mozzarella Shreds
  • 1 cup self rising flour
  • 1 cup unsweetened original Almond Milk
  • 1 tbs italian seasoning
  • 2 tbs red pepper flakes
Moxarella Cheese (adapted from Somer McCowan)
  • 2 heaping tbs tapioca starch
  • ¼ cup raw cashews
  • 1 cup hot water
  • 1 tsp grapeseed oil
  • 1.5 tsp kosher salt
  • 1 tbs lemon juice
  • Peanut oil for frying
Instructions
Sauce
  1. In a big mixing bowl, add San Marzano tomatoes and break up with hand. Set aside with reserved juices.
  2. To a large pot, add olive oil over medium high heat
  3. Add onions, garlic, and all peppers
  4. Cook until onions become translucent and fragrant, about 5-7 minutes
  5. Add crushed tomatoes with juice, tomato sauce, paste, and vegetable stock
  6. Stir until ingredients are combined
  7. Next, add sugar, italian spices, red pepper flakes and basil
  8. Turn heat to high and bring to a boil
  9. Once boiling, cover sauce, reduce heat to low and simmer for 30-45 minutes
  10. Add salt and pepper to taste
Moxxarella
  1. Blend all ingredients together until completely smooth, about 3 minutes or so
  2. Pour liquid into a small saucepan over medium heat and stir constantly
  3. The sauce will begin to thicken and bubble
  4. Turn heat to low and continue to stir until sauce thickens and looks like a huge glob of melted cheese, about 5 minutes.
  5. Set aside to cool.
For the Eggplant Parmesan
  1. While your sauce is simmering, slice your eggplant in ½ to ¾ inch rounds.
  2. Lay on a flat surface and sprinkle liberally with Kosher salt.
  3. Let sit for about 15 minutes (by doing this, you'll pull out the bitterness sometimes associated with eggplant)
  4. After 15 minutes, wash eggplants in a colander with water and place eggplant rounds on a flat surface lined with paper towels
  5. Place another set of paper towels atop eggplant and press gently to dry
  6. For the breading, you'll need three bowls
  7. In one bowl, add Almond Milk
  8. In another, add flour & cornstarch and mix until well combined
  9. In your third bowl, combine bread crumbs, italian seasoning, mozzarella shreds, one teaspoon salt & pepper, and red pepper flakes
  10. Once your bowl stations are prepped, you're ready to start assembling your eggplant parm!
  11. Dip your eggplant rounds in almond milk, then flour mixture, then almond milk again, then breadcrumb mixture.
  12. Set aside.
  13. After all rounds are coated, fry on medium-high heat (365-375 degrees) for about 5 minutes per side. Top with marinara, moxxarella, basil and serve with spaghetti noodles.
  14. Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-eggplant-parmesan/