Eggplant Parmesan


  • Eggplant Parmesan
  • 1 eggplant or large zucchini (3-4" diameter)
  • 1 cup Soya Kaas Mozzarella cheese
  • 2 tablespoons soy parmesan cheese
  • 3 cups Italian Sauce
  • Mix together in a shallow container:
  • 1 1/2 cups bread crumbs
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • In a separate shallow container, mix:
  • 1/2 cup egg replacer
  • 3/4 cup water


  1. Peel and slice eggplant in 1/2" slices. If doing zucchini, do not peel. Steam until tender. Do not overcook. Dip slices first in egg replacer mixture (both sides), then in bread crumb mixture. Brown on both sides in skillet. Pour some Italian sauce in bottom of casserole dish. Place browned slices in dish overlapping, if necessary. Spoon on more sauce, sprinkle with mozzarella cheese and parmesan cheese. Put in oven for about 10 minutes or until cheese melts.
  2. Recipe by: Modern Manna