Posted on June 28, 2013
This recipe is a keeper! Whether you’re headed to a pot-luck, having friends over for dinner, or simply want a healthy, but tasty, meal to serve your family, this Eggplant Parmesan is the answer. And because there is no dairy, meat, soy or gluten, almost anyone can eat it.? Share and enjoy!
4.3 from 3 reviews
Vegan, Gluten-Free Eggplant Parmesan
Author:Bhavani Jaroff, iEat Green
Recipe type:Entree
Ingredients
- EGGPLANT
- 2 large eggplants (or 3 medium), cut lengthwise into ¼-inch slices
- 1 Tbs. Flax seeds
- 1 cup almond milk
- extra-virgin olive oil
- salt and freshly ground black pepper
- 3 cups GF Bread crumbs
- 2 t. oregano. 3 t. Basil, 2 t. garlic powder, S & P
- FOR MARINARA SAUCE:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 1 = 8oz, pk. of mushrooms- sliced thin
- 1 organic yellow pepper- chopped
- 1 teaspoon dried oregano
- Salt and Freshly ground pepper
- 10 organic sundried tomatoes- pureed
- 1 bay leaf
- 2- 32 oz Jar Organic Marinara Sauce
- 2 Tbs. chopped parsley
- FOR CASHEW CREAM
- 3 cups cashews- soaked for 3 hours in water
- 2 cups water
- 1 teaspoons sea salt
- 1 Tbs. Nutritional yeast
- 2 garlic cloves
- TOPPING
- 1 package Rice Mozzarella
Instructions
- Lay the eggplant slices out on a large cookie sheet, and sprinkle with salt. Let stand for 20 minutes, then, with paper towel, wipe off salt and extracted water from eggplant.
- In glass pie pan, make a mixture with the flax seeds and almond milk.
- Dip the eggplant slices into the almond milk mixture and then into gluten free bread crumbs, seasoned with oregano, basil, garlic powder, salt and pepper.
- Line 2 baking sheets with parchment paper. Brush with olive oil and lay out the eggplant. Spray the tops with olive oil.
- Bake at 400 degrees F. for about 20 minutes, turning over half way through, until golden brown on both sides.
- FOR MARINARA SAUCE: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes.
- Add the peppers, mushrooms and garlic and continue cooking for about 5 minute.
- Add the Marinara Sauce, Bay leaf, sundried tomatoes, and spices. Let simmer for about 30 minutes.
- TO MAKE CASHEW RICOTTA: Drain the cashews.
- In a food processor, pulse the cashews until finely chopped.
- Add the water, salt, garlic and nutritional yeast. Puree until very smooth.
- TO ASSEMBLE: Lower the oven to 375 degrees.
- Spray a large Pyrex casserole pan, approx. 10 x 14 x 2-inch with olive oil.
- Cover the bottom with Marinara Sauce.
- Cover the bottom of pan with the eggplant slices. Ladle marinara Sauce on top. Spread half of the Cashew mixture evenly over the eggplant. Repeat with another layer of eggplant, marinara and cashew cheese.
- Top with one more layer of eggplant, marinara sauce and sprinkle with the Rice Mozzarella.
- Cover with tin foil and bake for 30 minutes.
- Remove foil and cook for 10 more minutes, uncovered.
Lay the eggplant slices out on a large cookie sheet, and sprinkle with salt. Let stand for 20 minutes, then, with paper towel, wipe off salt and extracted water from eggplant.
In glass pie pan, make a mixture with the flax seeds and almond milk.
Dip the eggplant slices into the almond milk mixture and then into gluten free bread crumbs, seasoned with oregano, basil, garlic powder, salt and pepper.
Line 2 baking sheets with parchment paper. Brush with olive oil and lay out the eggplant. Spray the tops with olive oil. Bake at 400 degrees F. for about 20 minutes, turning over half way through, until golden brown on both sides.
For the sauce, heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the peppers, mushrooms and garlic and continue cooking for about 5 minute.
Add the Marinara Sauce, Bay leaf, sundried tomatoes, and spices. Let simmer for about 30 minutes.
To make the cashew ricotta, drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, garlic and nutritional yeast. Puree until very smooth.
Lower the oven to 375 degrees. Spray a large Pyrex casserole pan, approx. 10 x 14 x 2-inch with olive oil. Cover the bottom with Marinara Sauce. Cover the bottom of pan with the eggplant slices.
Ladle marinara sauce on top. Spread half of the Cashew mixture evenly over the eggplant, Repeat with another layer of eggplant, marinara and cashew cheese.
Top with one more layer of eggplant, marinara sauce and sprinkle with the Rice Mozzarella. Cover with tin foil and bake for 30 minutes. Remove foil and cook for 10 more minutes, uncovered.
Posted in Recipes Tagged with: #dairy free eggplant parmesan, #gluten free eggplant parmesan, #Vegan Eggplant parm, #vegan eggplant parmesan, #vegan gluten free eggplant parmesan June 28, 2013 Bhavani Jaroff
