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repost of a recipe for Kyrene Eggplant Parmesan vegan version

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I make this one now and then. It's pretty good.

The next day it's not as good, unlike the cheesy versions but I think

you will like it.

Donna

 

" Baked Eggplant Parmesan "

 

1/2 cup water

3 Tblsp. nutritional yeast flakes (I use 1 1/2 Tblsp. or

it's too yeasty in flavor)

2 Tblsp. lemon juice

2 Tblsp. tahini

2 Tblsp. quick cooking rolled oats

1 Tblsp. arrowroot or cornstarch (I use cornstarch)

1 tsp. onion granules (I used onion powder)

1/4 tsp. salt

 

1 medium eggplant, unpeeled and sliced into 1/2 inch rounds

2 fresh ripe tomatoes thinly sliced

 

How to make the Parmazano:

1 cup nutrional yeast flakes (I used 3/4 cup)

1/2 cup raw almonds blanched and patted dry (I used full not scant

cup)

1/2 tsp. salt

* to blanch almonds, place them in enough water to cover. Bring to a

boil and simmer for 1-2 mins. Drain and allow to cool or rinse under

cold water. Pinch skins between thumb and forefinger at the base of

each almond, skins will slip off rapidly

 

To make the cheeze topping (not the Parmazano cheese, that comes

later you can make that while the eggplant is broiling), place the

first eight ingredients in a blender or food processor until the oats

are finely ground and the sauce is completely smooth, set aside.

 

Place the eggplant slices on a dry baking sheet. Broil under a

preheated broiler about 5 inches from the heat source for about 5

mins. (I did mine 3 mins.). Turn slices over with a spatula and

contimue broiling another 2 mins. longer. Remove the eggplant and

transfer to a lightly oiled or non-stick baking dish. (I oiled a

glass dish).

 

Top the eggplant with the tomato slices. Cover with the cheeze

topping and sprinkle with the Parmazano. Bake on the center oven

rack at 400 degrees until golden brown and bubbly, about 20-25 mins.

 

I liked this and so did everyone that ate it. I will make it again.

 

 

 

 

 

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