CAROLYNN’S PANTRY

Vegan Eggplant Parmesan
                        

Whenever my daughter and I eat at Olive Garden, we always have the Eggplant Parmesan.  My daughter and I are, now, eating Vegan and Olive Garden Eggplant is no longer on our menu.

This interpretation of an old favorite appeals to modern tastes, with "bechamel" sauce and vegan Parmesan providing a creamy contrast.

Creamy Bechamel Sauce

medium onion, cut into chunks

1 cup water

3/4 cup cooked or canned white beans,  

                rinsed and drained

6 ounces reduced-fat firm silken tofu

1 tablespoon nutritional yeast flakes

1 teaspoon salt

1% teaspoon dried garlic granules

Eggplant

3 pounds eggplant, cut into 1/4"-thick slices

3/4 cup fine dry bread crumbs

3 cups fat-free tomato-based pasta sauce

2 cups Creamy Bechamel Sauce

1/2 cup vegan Parmesan

For the sauce: Simmer the onion with 1 cup water in a medium saucepan, covered, for about 10 minutes. Place in a blender or food processor with the remaining ingredients and blend until very smooth. The sauce can be refrigerated in a covered container for up to 1 week.

For the eggplant: Arrange the eggplant slices in a single layer on a nonstick baking sheet. Broil 3" to 4" from the heat on both sides until lightly browned and soft inside (or grill on a nonstick indoor grill).

Preheat the oven to 325°F. Lay half of the eggplant in the bottom of a 10" round nonstick baking pan (or a baking pan lined with parchment) and top with half of the bread crumbs. Spread with half of the pasta sauce, b~chamel sauce, and vegan Parmesan. Repeat with the remaining ingredients. Bake for 20 minutes, or until bubbly and browned on top.

MAKES 6 SERVINGS

Per serving: 262 calories, 11 g protein, 34 g carbohydrates, 7 g sugar, 1 g total fat, 6% calories from fat, 0 mg cholesterol, 10 g fiber, 697 mg sodium