Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

  • 2 large thin eggplants (sliced thin)
  • 1 1/2 cups 150 grams almond meal
  • 1 1/2 tsp dried oregano
  • 28 oz. 800 grams crushed tomatoes
  • 1 1/2 Tbsp coconut sugar
  • 3/4 tsp crushed red pepper flakes
  • 2 “flax eggs” (2 Tbsp ground flax, 6 Tbsp water well combined)
  • 7 oz. 200 grams vegan mozzarella cheese, thinly sliced
  • 1/2 cup 50 grams vegan Parmesan cheese
  • Salt and freshly ground black pepper to taste
  1. Preheat oven to 425F.
  2. Place flax egg into shallow bowl.
  3. In another shallow bowl, combine almond meal, oregano, salt and pepper.
  4. Dip eggplant slices into flax egg mixture and coat both sides evenly.
  5. Next coat eggplant slices in almond flour mixture by dredging both sides.
  6. Place dredged slices on parchment lined baking sheets in single layer.
  7. Do not allow to touch.
  8. Once all eggplant has been dredged, place trays in oven and bake. About 25-30 minutes.
  9. Flip slices over and bake for another 10-15 minutes. Slices will crisp and turn a golden brown.
  10. When eggplant is done remove it from the oven.
  11. Turn heat down to 350 F.
  12. Ladle some sauce to coat bottom of a 14 X 12 inch baking dish.
  13. Place eggplant slices over sauce.
  14. They should be close but not overlapping too much.
  15. Spread some sauce over eggplant and layer some mozzarella over the sauce.
  16. Repeat with a second layer.
  17. You may have enough for a third layer as well.
  18. Finish with sauce, mozzarella and then sprinkle with Parmesan. (Save some sauce and cheese for final baking)
  19. Bake for 15 minutes.
  20. Remove from oven and carefully scoop into single serving baking dishes.
  21. Top each bowl with remaining sauce and cheese.
  22. Bake for 7-10 minutes.

Tomato Sauce:

  1. In a medium saucepan, combine tomatoes, red pepper flakes, coconut sugar, salt and pepper.
  2. Cover and simmer for 30-35 minutes.
  3. Stir occasionally.