These eggplants from my garden have long been eaten, but I saw eggplant in the store on sale this week. So it is time to post my long promised Vegan Eggplant Parmasean Recipe. It doesn't have a bit of cheese in it, nor is it fried, but we all think it is delicious. Maybe you will too.
Here's how you make it. Start with some slices of fresh eggplant. Use a spatula, or butter knife to spread some sesame tahini on each side of each slice. If you are needing to be very restrictive of fat, spread it on just one side. Have a bowl of nutritional yeast sitting nearby. Lay the slice of eggplant with the tahini on it in the nutritional yeast and coat each side. Use a spoon to help you if needed. Arrange the slices in a baking dish, as shown below. Make as many as you think the people you are serving will eat, and then a little more for left overs the next day. The tahini and the nutritional yeast make a very nice fatty cheese like flavor. We think it is much less heavy then the traditional form, and tastes more fresh.
Now spread on some of your favorite red tomato sauce or spaghetti sauce. This time I made my own by blending garden tomatoes, and adding onion, garlic, basil and oregano and salt. Other times I have used the sauce in jars. There is no magic recipe. Just get a generous layer of sauce that you like on top. If you like, you can put a layer of it under the eggplant before you put them in the dish. You could also add a layer of spinach if you like. Or mix in peas to the red sauce.
Bake at 350 degrees F, for around 45 minutes or until the eggplant is tender and smelling irresistable.
Serve with salad and steamed broccoli, or peas. Sprinkle some slices black olives on top if you wish.