Whoa...it has been a while. No excuses. It's just good to be back. I'm bringing you a special edition Tasty Tuesday post to celebrate my return to blogging. This is one of those recipes where I just happened to have all the ingredients on hand already and this was a perfect opportunity to use a tomato sauce I made from last year's tomato harvest. You can find the recipe for the tomato sauce here. Anyway, this is a vegan take on an old favorite, cobbled together from a couple of different recipes, and I was very surprised by how great it tasted. I hope you enjoy!
Modified from The Fat Free Vegan Kitchen
- 1 large eggplant, sliced 1/4 inch thick
- panko bread crumbs, or bread crumbs with Italian seasoning
- olive oil
- Tomato sauce (see recipe) or store bought will work
- Vegan cheese sauce (see recipe below)
- In a shallow baking dish, salt the eggplant slices, and place them under a broiler for 3-4 minutes. This will remove any moisture from the eggplant.
- Layer the eggplant, overlapping each piece. Sprinkle just a little more olive oil over the eggplant. Cover the first layer of eggplant with bread crumbs, ladle tomato sauce over the bread crumbs, and then add a layer of cheese sauce.
- Repeat the process until you are all out of eggplant.
- Pre-heat the oven to 350 degrees and bake, uncovered, for about 20 minutes or until eggplant is tender.
Vegan cheese sauce modified from Ohsheglows
- 3/4 cup to 1 cup almond or soy milk
- 1 tbsp of flour
- 6 tbsp of nutritional yeast (you can find this in any natural food store or the health food aisle.
- pinch of onion powder
- pinch of garlic powder
- salt and pepper
- Pour milk into a sauce pan over low-medium heat, add the flour, and whisk until no clumps are left.
- Add the nutritional yeast, and whisk. If the sauce starts to become too thick, add a little more milk.
- Add the onion and garlic powder and stir.
- Add salt and pepper to taste.
Take care of yourself and each other...
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