Vegan Cheese Eggplant Parmigiana: a Plant-Based Take on Italian Favourite

 Yummy favourite, made with Cashew Parmesan: a nutty cheese alternative

Ingredients

• 2 small-medium eggplants

• 1 cup Panko breadcrumbs

• 1 cup plant milk

• 1 1/2 cups plain flour

• EVOO

• 1 jar passata

• 2 tsp crushed garlic

• 1 tsp oregano

• 1 tbsp fresh basil

• 1/4 block of vegan mozzarella

• 2 tbsp Cashew Parmesan

Instructions

1. Preheat oven to 180’C.

2. Slice eggplant into 1cm slices. Fill 3 bowls with - 1. flour, 2. whisked plant milk & 1 tbsp flour, 3. Panko crumbs. Coat each slice into flour, then milk, then Panko crumbs.

3. In a frypan, add 1 tbsp oil and fry eggplant on each side until golden. Add more oil as needed.

4. In a large baking pan, pour 3/4 of the passata, garlic & oregano & stir. Place eggplant on passata, slightly overlapping. Spoon more passata over the top. Place slices of mozzarella on top & sprinkle with Cashew Parmesan. Bake until golden on top and softened!

or buy all of the healthy salad toppers as a bundle