Vegan Eggplant Parmigiana

Ingredients

Brinjal (Eggplant) Big, cut in 1/4 inch rounds (1 pc) ‡

Salt (1 tsp)

Breadcrumbs (3/4 cup)

Nutritional Yeast (1/2 cup)

Almond or Cashew milk, unsweetened (1 cup) ‡

Corn Flour (1 tsp)

All-Purpose Flour (1/2 cup)

Olive Oil (2 tbsp)

Tomato, Garlic, & Rosemary Sauce (2 cups) ‡

Vegan Bechamel Sauce (1 cup) ‡

Fresh Black Pepper, to taste

Fresh Basil, for garnish ‡

‡: available in Tall Tree Organic Subscription

Method

Serves 4

Lay the eggplant slices onto a rack or several paper towels, and sprinkle both sides with a small pinch of salt (using 1 tsp total). Let sit for 2 hours to dry out.
Combine the breadcrumbs with 2 tbsp nutritional yeast in a shallow bowl.
Place the almond/cashew milk in another shallow bowl and stir in the corn flour. Place the all-purpose flour into a third shallow bowl.
Preheat the oven to 200 degrees Celcius (425 Fahrenheit). Spread a tablespoon of olive oil over a baking sheet in a rimmed baking pan.
Pat the eggplant slices dry with paper towels. Then dip the slices one at a time in the all-purpose flour, then almond/cashew milk, then breadcrumb mixture. Place the slices onto the baking pan in a single layer and drizzle a little olive oil on top of each breaded round.
Bake the eggplant slices for 18-20 minutes, turning around on the sheet half-way through, until they are golden brown. Remove from oven and let cool.
In a small casserole dish, spread 1/2 cup of tomato rosemary sauce. Place one third of the egg plant rounds in a single layer over the sauce.
Layer half of the vegan Bechamel sauce over the egg plant rounds in dollops. Sprinkle 2 tbsp nutritional yeast over top.
Place another one third of the egg plant rounds in a layer over the nutritional yeast. Spread 1 cup of the tomato sauce over top. Layer the other half of the vegan Bechamel sauce over this. Sprinkle another 2 tbsp of nutritional yeast over this.
Layer the remaining eggplant slices over the yeast and top with the remaining tomato sauce and remaining nutritional yeast.
Bake uncovered at 175 degrees Celcius (350 degrees Fahrenheit) for 35 minutes. Let sit for 10 minutes before serving. Season with fresh black pepper and garnish with fresh basil.