vegan eggplant mushroom “parmesan”.

by Mindy @ Just A One Girl Revolution on August 28, 2011

in Recipe

vegan eggplant mushroom parmesan.
serves 6

1 medium eggplant
8 ounces mini portabella mushrooms
1 can cannellini beans, rinsed well
1/2 teaspoon salt
1/2 cup whole wheat flour
1 teaspoon garlic powder
1/2 cup soy or almond milk
2 flax eggs (2 tablespoons ground flax mixed with 4 tablespoons warm water, let sit for five minutes)
1/2 cup Panko breadcrumbs
1 cup rolled oats
2 tablespoons Italian seasoning
1/4 cup nutritional yeast
2 cups marinara sauce

  1. Preheat oven to 350 degrees and lightly grease a 9×13 casserole pan
  2. Slice eggplant into 1/2 inch slices, sprinkle with salt, and let sit for 10 minutes.
  3. While the eggplant is sitting, prep three bowls:
    • Bowl one: mix whole wheat flour and garlic powder
    • Bowl two: mix flax eggs and soy/almond milk
    • Bowl three:  mix bread crumbs, rolled oats, Italian seasoning, and nutritional yeast
  4. Gently pat dry the eggplant slices to remove excess water.
  5. Coat each each eggplant slice with the flour, dip in the egg/milk mixture, then bread crumb/oats mixture; layer in casserole dish
  6. Top first layer with half the mushrooms and half the beans
  7. Make another layer with the coated eggplant, top with remaining mushrooms and beans, then remaining eggplant
  8. Bake for 20 minutes, top with marinara sauce, then bake for another 7 minutes
adapted from The Everything Vegan Cookbook (AFF)
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{ 1 comment… read it below or add one }

Sophie @ LoveLiveAndLearn August 29, 2011 at 6:07 am

Wow that looks seriously yummy!
Anything with both tomato and eggplant in it is good in my book 🙂
Sophie @ LoveLiveAndLearn recently posted..Work Those Arms

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