Eggplant Parmesan

First, Let's talk about Daiya cheese...


I decided a couple weeks ago that it was time to finally treat myself to some Daiya cheese. Let me begin by saying, everything you've heard is true... it's AMAZING! Yes, while somewhat pricey, it's more than worth it! What's most amazing is how much the texture actually resembles cheese when melted. I've included some pictures of a cheese quesadilla to prove it! I ended up making eggplant parmesan with my mozzarella Daiya (which was amazing, so scroll down for the recipe!) and a bunch of quesadillas and grilled cheese sandwiches with my cheddar Daiya. highly highly highly recommended!



Now on to the main event:

Eggplant Parmesan


Level of Difficulty: fairly easy
Pots/Pans Used: 2/3

Ingredients

1 pkg extra firm tofu
3/4 cup nutritional yeast
1 tsp salt
1/2 tsp Italian herbs
2 cloves garlic, minced
1/2 cup water
1 TBL lemon juice
1/2 cup whole wheat Japanese panko bread crumbs
1/2 cup whole wheat bread crumbs
1 large eggplant, sliced
olive oil
1 jar tomato sauce (I used a spicy tomato sauce. It was nice to have a bit of heat in the dish)
Daiya mozzarella (optional)

I haven't had eggplant parmesan in so long that i actually forgot what it tasted like. I knew this dish was good because with my first bite, all the eggplant parm flavors rushed back to me and it was an extremely nostalgic experience. Comfort food just rules!

Preheat oven to 350. First mix your panko, 1/2 cup nutritional yeast and bread crumbs (I recommend making your own bread crumbs) in a bowl. Just a WARNING: you will have a lot of breadcrumbs left over. I use mine to put on top of baked mac and "cheeze". I'll figure out a more exact measurement the next time I make it :) ! Brush some olive oil on the sides of your eggplant slices and coat them in the crumb mixture. Place them on a baking sheet and bake for 20 minutes. Meanwhile, you can begin your ricotta mixture. In a food processor, place the remaining 1/4 cup nutritional yeast and ingredients tofu thru lemon juice. Process until it resembles the texture of ricotta cheese. Now begin the layering process. In a casserole dish, spread a little tomato sauce, then eggplant slices, then spread out all of the ricotta mixture, then more eggplant, more tomato sauce and finally as much Daiya cheese as your heart desires. Pop it in the oven for 30 minutes. I was completely floored by how yummy this was! I'm pretty sure I gained five pounds in one meal because I simply just couldn't stop eating it!