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
In a big mixing bowl, add San Marzano tomatoes and break up with hand. Set aside with reserved juices.
To a large pot, add olive oil over medium high heat
Add onions, garlic, and all peppers
Cook until onions become translucent and fragrant, about 5-7 minutes
Add crushed tomatoes with juice, tomato sauce, paste, and vegetable stock
Stir until ingredients are combined
Next, add sugar, italian spices, red pepper flakes and basil
Turn heat to high and bring to a boil
Once boiling, cover sauce, reduce heat to low and simmer for 30-45 minutes
Add salt and pepper to taste
Moxxarella
Blend all ingredients together until completely smooth, about 3 minutes or so
Pour liquid into a small saucepan over medium heat and stir constantly
The sauce will begin to thicken and bubble
Turn heat to low and continue to stir until sauce thickens and looks like a huge glob of melted cheese, about 5 minutes.
Set aside to cool.
For the Eggplant Parmesan
While your sauce is simmering, slice your eggplant in ½ to ¾ inch rounds.
Lay on a flat surface and sprinkle liberally with Kosher salt.
Let sit for about 15 minutes (by doing this, you'll pull out the bitterness sometimes associated with eggplant)
After 15 minutes, wash eggplants in a colander with water and place eggplant rounds on a flat surface lined with paper towels
Place another set of paper towels atop eggplant and press gently to dry
For the breading, you'll need three bowls
In one bowl, add Almond Milk
In another, add flour & cornstarch and mix until well combined
In your third bowl, combine bread crumbs, italian seasoning, mozzarella shreds, one teaspoon salt & pepper, and red pepper flakes
Once your bowl stations are prepped, you're ready to start assembling your eggplant parm!
Dip your eggplant rounds in almond milk, then flour mixture, then almond milk again, then breadcrumb mixture.
Set aside.
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.
Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-eggplant-parmesan/