Dairy Free Eggplant Parmesan
- 2 large eggplants, sliced ¼ inch thick
- 4 pieces whole grain bread
- 1 t. dried oregano
- 1 t. dried thyme
- Salt and pepper
- Store-bought dairy-free soy parmesan, if desired
- Olive oil, for brushing
- For the Cheese Sauce
- 1 cup blended silken tofu (blended until creamy in a blender or food processor)
- 1 cup vegetable broth
- ½ cup dairy-free plain soy milk or almond milk
- ¼ cup nutritional yeast
- 3 T. tahini
- 1 t. onion powder
- 1 t. garlic powder
- ½ t. salt, or to taste
- 2 T. corn starch
- For the Tomato Sauce
- 1 t. olive oil
- 1 medium onion, finely chopped
- 4 cups store-bought tomato pasta or marinara sauce
- Preheat the broiler. Lightly salt the eggplant slices and place them in a colander set over a bowl to drain for 15-20 minutes. Meanwhile, toast the bread slices in a toaster until well done. Transfer to a medium-sized bowl and crumble into bread crumbs. Toss with the dried oregano and dried thyme, and lightly sprinkle with salt, pepper and soy parmesan (if using). Set aside.
- Rinse the eggplant slices with cold water and pat them dry with paper towel. Lightly oil a large baking sheet, place the slices on the sheet and brush lightly with olive oil. Place under the broiler for about 3 minutes or until brown. Remove from the oven and set aside.
- Turn down the oven to 350 F. In a blender, blend all of the ingredients for the cheese sauce in a blender until creamy, set aside.
- In a medium-sized skillet over medium-high heat, heat the olive oil, adding the onion once hot. Cook, stirring often, until the onion is soft, about 5 minutes. Add the tomato sauce to the pan and cook until just warm. Set aside.
- Assemble the casserole. Lightly oil a 9" x 13" baking dish with olive oil. Place half of the eggplant slices In the bottom of the dish. Top with ⅓ of the bread crumbs, followed by half of the tomato sauce and half of the cheese sauce. Sprinkle with soy parmesan. Top with the eggplant, followed by another ⅓ of the breadcrumbs and the remaining half of the tomato sauce and cheese sauce. Top with the remaining ⅓ of the breadcrumbs and a generous sprinkling of soy parmesan, if using.
- Bake for 20-25 minutes or until lightly browned on top. Serve hot.