Baked Eggplant Parmesan from the Uncheese Cookbook ( this is a good recipe) vegan

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" Baked Eggplant Parmesan "

 

1/2 cup water

3 Tblsp. nutritional yeast flakes (I use 1 1/2 Tblsp. or it's too

yeasty in flavor)

2 Tblsp. lemon juice

2 Tblsp. tahini

2 Tblsp. quick cooking rolled oats

1 Tblsp. arrowroot or cornstarch (I use cornstarch)

1 tsp. onion granules (I used onion powder)

1/4 tsp. salt

 

1 medium eggplant, unpeeled and sliced into 1/2 inch rounds

2 fresh ripe tomatoes thinly sliced

 

How to make the Parmazano:

1 cup nutrional yeast flakes (I used 3/4 cup)

1/2 cup raw almonds blanched and patted dry (I used full not scant cup)

1/2 tsp. salt

* to blanch almonds, place them in enough water to cover. Bring to a boil and

simmer for 1-2 mins. Drain and allow to cool or rinse under cold water. Pinch

skins between thumb and forefinger at the base of each almond, skins will slip

off rapidly

 

To make the cheeze topping (not the Parmazano cheese, that comes later you can

make that while the eggplant is broiling), place the first eight ingredients in

a blender or food processor until the oats are finely ground and the sauce is

completely smooth, set aside.

 

Place the eggplant slices on a dry baking sheet. Broil under a preheated

broiler about 5 inches from the heat source for about 5 mins. (I did mine 3

mins.). Turn slices over with a spatula and contimue broiling another 2 mins.

longer. Remove the eggplant and transfer to a lightly oiled or non-stick baking

dish. (I oiled a glass dish).

 

Top the eggplant with the tomato slices. Cover with the cheeze topping and

sprinkle with the Parmazano. Bake on the center oven rack at 400 degrees until

golden brown and bubbly, about 20-25 mins.

 

I liked this and so did everyone that ate it. I will make it again.

 

 

 

 

 

 

 

 

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