I bought a delicious, organic eggplant from my local health food store and decided to follow a recipe in The Veggie Works Vegan Cookbook to create vegan eggplant parm. I had all the ingredients I needed: eggplant sliced into thin circles, soy milk, bread crumbs, olive oil, tomato sauce, salt, and vegan mozzarella and parmesan. The first thing I did was let the eggplant slices sit with salt on them for about 20 minutes. Then, I coated each slice with flour, then dipped them into soy milk, and finally the bread crumbs. I fried each of the coated slices, then arranged them in a casserole dish with layers of tomato sauce in between. On the top, I added slices of Follow Your Heart vegan cheese and a generous sprinkling of vegan parmesan.Here's the result, right out of the oven. I found that the cheese a put in between the eggplant melted up really nicely, but I can't say the same for the cheese I put on top. It looks kind of weird, but it was good!
8 hours ago