Thursday, May 17, 2012
Serves 8; Prep Time 30 min; Baking Time 45 min.
Tip: This is a freezer friendly recipe. Prepare as directed through step 4. Wrap with foil and freeze for up to 3 months. This is my go to recipe for Eggplant Parmesan! Everyone who I have made this for or shared the recipe with has LOVED this dish!!!! Bruce loves it "'cause it's not slimy" and it's a healthier version since there isn't a lot of oil being used or being pan fried.
4 Tablespoons egg replacer, (follow package instructions)
2 small eggplants, cut horizontally into 1/4-inch thick slices
1/3 cup all-purpose flour
2 cups dried Italian bread crumbs
1 can (28 oz.) crushed tomatoes
1 1/2 cup shredded Daiya mozzarella cheese
2 tablespoons grated Parmesan cheese (I use nutritional yeast)
1.) Preheat the oven to 400F. Spray 2 baking sheets with vegetable cooking spray. In a shallow dish, combine egg replacer and water.
2.) Dredge eggplant in flour; tap off excess. Dip slices in egg-replacer mixture, turning to coat and allowing excess to drip back into the bowl. Coat eggplant with breadcrumbs.
3.) Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 minutes.
4.) In bottom of an 8-inch square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/3 of mozzarella. Repeat layering with remaining ingredients. Sprinkle Parmesan cheese on top.
5.) Bake until heated through, about 15 minutes. Place dish on a wire rack to cool slightly.