Vegan Eggplant Parmesan with Whole Wheat Spaghetti

Instructions

1. 1

   Prepare the eggplant

   • Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
   • Slice the eggplant into 1/2-inch thick rounds.
   • Arrange the slices in a colander, sprinkle both sides with 1 tsp of salt, and let sit for 20-30 minutes to draw out moisture.
   • Rinse the slices thoroughly under cold water to remove all the salt and pat them completely dry with a towel. This step is crucial.
2. 2

   Make the fresh tomato sauce

   • While the eggplant sweats, heat 1 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5-6 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Chop the tomatoes and add them to the pan along with dried oregano, 1/4 tsp salt, and black pepper.
   • Bring to a simmer, then reduce heat, cover, and let it cook for 15-20 minutes, stirring occasionally, until tomatoes break down.
   • Stir in half of the fresh basil. You can use an immersion blender for a smoother sauce if you like.
3. 3

   Prepare the homemade vegan cheeses

   • For the parmesan, combine sunflower seeds, 1 tbsp nutritional yeast, 1/4 tsp garlic powder, and a pinch of salt in a small blender. Pulse until you get a coarse, crumbly texture.
   • For the mozzarella, boil the cubed potato until very tender. Drain and add to a high-speed blender.
   • Add 1 cup of fresh water, tapioca starch, 2 tbsp nutritional yeast, 1 tbsp olive oil, lemon juice, and 1/4 tsp salt to the blender with the potato.
   • Blend on high until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until it thickens and becomes stretchy, about 3-5 minutes. Set aside.
4. 4

   Set up the breading station

   • In a small bowl, whisk together the ground flaxseed and 6 tbsp of water. Let it sit for 5 minutes to form a 'flax egg'.
   • In a second shallow dish, place the all-purpose flour.
   • In a third shallow dish, combine the whole wheat breadcrumbs, Italian seasoning, remaining garlic powder, a pinch of salt, and black pepper. Mix well.
5. 5

   Bread and bake the eggplant

   • Take one dry eggplant slice, dredge it in flour, then dip it in the flax egg, and finally press it into the breadcrumb mixture to coat both sides.
   • Place the breaded slices in a single layer on the prepared baking sheets.
   • Lightly brush or spray the tops with the remaining 2 tbsp of olive oil.
   • Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
6. 6

   Assemble and bake the dish

   • Spread 1/2 cup of the homemade tomato sauce on the bottom of a 9x13 inch baking dish.
   • Arrange half of the baked eggplant slices in a single layer over the sauce.
   • Top with half of the remaining sauce and dollops of half the vegan mozzarella.
   • Create a second layer with the remaining eggplant, sauce, and mozzarella.
   • Sprinkle the homemade vegan parmesan evenly over the top.
   • Bake uncovered for 15-20 minutes, until the sauce is bubbly and everything is heated through.
   • Let it rest for 10 minutes before garnishing with remaining fresh basil and serving.