Ingredients
- 1 large eggplant, sliced 1/4 inch thick

2 pieces of whole grain bread, toasted and made into breadcrumbs

2-3 tbsp. soy parmesan

fresh basil leaves, chopped or torn

olive oil spray
Tomato Sauce:

1 medium onion, chopped

3 cloves garlic, minced or pressed

1 16-ounce can diced tomatoes

1 tsp. oregano

1/2 tsp. basil

1/2 cup vegetable broth

2 tbsp. tomato paste

salt and pepper to taste
"Cheese" Sauce:
1/2 cup extra-firm silken tofu

1/2 cup unsweetened soy milk

1/2 cup vegetable broth

2 tbsp. tahini

1 tsp. onion powder

1 1/2 tbsp. nutritional yeast

1/2 tsp. salt

1/8 tsp. white pepper

2 tsp. corn starch
Description
Vegan Eggplant Parmesan Recipe From FatFreeVeganKitchen
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