Vegan Eggplant Parmesan1 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 tbsp Lemon Juice
1/2 cup Japanese Panko breadding
1/2 cup Whole Wheat Bread Crumbs
1 Large Eggplant, sliced
1 Jar Tomato Sauce
Preheat oven to 350. Mix panko, 1/2 cup nutritional yeast and bread crumbs in a bowl. Brush some olive oil on both sides of eggplant slices and coat them in crumb mixture. Place them on a baking sheet and bake for 20 mins.
Meanwhile, you can begin your ricotta mixture. In a food processor (or blender) place the remaining nutritional yeast, tofu, salt, italian herbs, garlic, water and lemon juice.Process until it resembles the texture of ricotta cheese.
Once eggplant is out of the oven, start the layer process. In a casserole dish, spread a little tomato sauce, then eggplant slices, then all the ricotta mixture, then more eggplant and more tomato sauce. Finally add as much daiya cheese on top as you want. Put in oven for 30 mins.
My iphone pic does not do it justice I'm afraid. Soooooooooo delicious.