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Vegan Eggplant Parmesan – Soy-Free


For a much simpler recipe, skip the breading of the eggplant by sprinkling it with the seasonings and baking it until it's tender, about 20 minutes. Use 2 slices of bread instead of one, and process it with all of the cashews and nutritional yeast; use between layers and on top. This will reduce the calories by 53 per serving and the fat by .81g.


Breaded Eggplant
1 large or 2 medium eggplants (about 1 1/4 pounds)
1/2 cup cornmeal
1/4 cup brown rice flour (or whole wheat pastry flour)
1 teaspoon garlic powder
1 teaspoon salt (if desired)
1/2 teaspoon onion powder
1/4 teaspoon freshly-ground black pepper
3/4 cup unsweetened almond milk (or other non-dairy milk)
1 tablespoon lemon juice
1 ounce raw cashews (about 1/4 cup)
2 tablespoons nutritional yeast
1 slice bread (gluten-free or whole grain)
1/2 cup great northern beans, well-drained
1/2 cup unsweetened almond milk (or other non-dairy milk)
1/2 cup vegetable broth
2 tablespoons nutritional yeast
1 tablespoon corn starch or potato starch
1 teaspoon onion powder
1/2 teaspoon salt (if desired)
1/8 teaspoon freshly-ground black pepper
1 generous pinch cayenne pepper
2 cups oil-free spaghetti sauce (packaged or from this recipe)
fresh basil leaves, chopped



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