It's so hard having intolerance to gluten, and dairy especially when
it comes to Italian food. I haven't had eggplant Parmesan since going
gluten-free, but I finally found a gluten-free, dairy free
eggplant Parmesan I can actually eat! The following recipe is
gluten-free, dairy-free, egg-free, meat-free, and sugar-free, with the
option for nut-free. However, it is not soy-free as I don't tend to have problems with soy, especially if it is organic, non-GMO, and gluten-free, tofu which is hard to find but very worth it.Vegan Eggplant Parmesan (Gluten-Free)Serves: 4 hungry peopleIngredients:
- 1 large eggplant, sliced 1/4 inch thick
- 2 pieces of gluten-free bread, toasted and made into breadcrumbs
- 2-3 tablespoons soy Parmesan (or ground almonds)
- fresh basil leaves, chopped or torn (optional)
- olive oil
Vegan Cheeze Sauce:
- 1 medium onion, chopped
- 3 cloves garlic, minced or pressed
- 1 16-ounce can diced tomatoes
- 1 teaspoon oregano
- ½ teaspoon basil
- ½ cup vegetable broth
- 2 tablespoons tomato paste
- salt and pepper to taste
- ½ cup extra-firm silken gluten-free tofu
- ½ cup unsweetened soy milk
- ½ cup vegetable broth
- 2 tablespoons cashew butter or tahini
- 1 teaspoons onion powder
- 1 ½ tablespoons nutritional yeast
- 2 teaspoon arrowroot or cornstarch
- ½ teaspoon sea salt, or to taste
- Pinch white pepper
Assemble the casserole:
- Salt the eggplant slices and put them in a colander to drain.
- Prepare the tomato sauce by sauteing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute.
- Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.
- Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated.
- Rinse the eggplant slices and pat them dry with paper towels. Spray or grease a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches).
- Spray the tops lightly with olive oil and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.
- Preheat the oven to 350F.
- Spray or wipe an 8×8-inch Pyrex baking dish with a small amount of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping.
- Sprinkle with half the breadcrumbs.
- Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy Parmesan.
- Repeat the process with the remaining ingredients (reserve some bread crumbs for the top, as mentioned above).
- Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.