For the Eggplant
- 2 small - medium Eggplants
- Salt to taste
- ¼ Cup Olive Oil For frying
- 1 Cup Flour divided
- ¾ Cup Soy Milk Or milk of choice, or water
- 1 Cup Panko Breadcrumbs
- 2 Tbsp Vegan Parmesan *see below
- 1 Tbsp Italian Seasoning
- ¼ - ½ Cup Vegan Mozzarella
For the Sauce
- ½ Medium Yellow Onion diced
- 2 Cloves Garlic minced
- 1 12oz Can Crushed Tomatoes
- 1 Tsp Italian Seasoning
- 1 Tsp Crushed Red Peppers
- 1 Tsp Basil dried, or fresh if you have it
- 1 Tsp Brown Sugar
- Salt to taste
- Pepper to taste
For the Vegan Parmesan
- ½ Cup Cashews raw
- 2 Tbsp Nutritional Yeast
- ½ Tsp Salt
- ¼ Tsp Garlic Powder
Serving: 2slices | Calories: 813kcal | Carbohydrates: 107g | Protein: 27g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 1619mg | Potassium: 779mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1170IU | Vitamin C: 10mg | Calcium: 370mg | Iron: 10mg