Vegan Eggplant Parmigiana Recipe

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Ingredients:

Serving

1 medium eggplant
3 tbsp egg substitute
9 tbsp water
1/4 tsp salt
1/2 tsp lemon pepper
1 2/3 cups vegan panko breadcrumbs (japanese style bread crumbs)
1/2 tbsp extra virgin olive oil
1/2 tbsp extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup water
1 (14 1/2 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/4 tsp ground marjoram
1/4 tsp ground thyme
1/2 tsp dried oregano
1/4 tsp lemon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp sugar
1/4 tsp salt (optional)
1 cup plain soymilk
3 tbsp quick-cooking oats
1/4 cup nutritional yeast flakes
1 tsp onion powder
1 tbsp apple cider vinegar
1/2 tbsp peanut butter
5 drops sesame oil
4 drops liquid smoke
1/2 tsp paprika

Directions:

Preheat Oven to 425 degrees F.
Slice eggplants length-wise into 1/2 inch slices(from top to bottom-don't need to peel). Mix egg replacer, water, salt, lemon pepper in a dish long enough to accommodate the size of the eggplant, with a fork. If it has a few lumps it doesn't matter. Put bread crumbs and olive oil in the food processor and pulse a few times to mix together. Reserve 1/3 cup of the bread crumbs for the top of the finished dish.
Dip first into liquid and then dredge them into the bread crumbs. Spray cookie sheet with olive oil and place eggplants on sheet. Roast this for 25 minutes or until golden brown and tender.
Meanwhile, prepare tomato sauce by placing olive oil in a sauce pan with onions and garlic. Saute on medium heat until onions are lightly brown. Add the 1/2 cup of water and simmer for 5 minutes. Then add tomatoes and tomato sauce, marjoram, thyme, oregano, lemon pepper, onion and garlic powder, sugar and salt. Let simmer on medium to low heat while eggplant finishes cooking.
While the sauce is cooking, in a food processor, add all of the cheeze ingredients and blend together.
When the eggplant is done. In 9 X10 glass casserole dish, layer by starting with tomato sauce, eggplant, then cheeze. Lastly coat the top with the remaining bread crumbs. Place in oven and bake for 20 to 25 minutes or until bubbling hot and brown on top.
Top with fresh parsley if you want.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.91 Kcal (912 kJ)
Calories from fat	62.66 Kcal
		% Daily Value*
Total Fat	6.96g	11%
Cholesterol	51.15mg	17%
Sodium	441.38mg	18%
Potassium	451.94mg	10%
Total Carbs	27.71g	9%
Sugars	12.33g	49%
Dietary Fiber	7.64g	31%
Protein	15.26g	31%
Vitamin C	6.4mg	11%
Iron	1.1mg	6%
Calcium	74.9mg	7%

Amount Per 100 g
Calories	81.77 Kcal (342 kJ)
Calories from fat	23.51 Kcal
		% Daily Value*
Total Fat	2.61g	11%
Cholesterol	19.19mg	17%
Sodium	165.63mg	18%
Potassium	169.6mg	10%
Total Carbs	10.4g	9%
Sugars	4.63g	49%
Dietary Fiber	2.87g	31%
Protein	5.73g	31%
Vitamin C	2.4mg	11%
Iron	0.4mg	6%
Calcium	28.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.1

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
good source of fiber

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