Eggplant Parmesan: Nonna's Italian Kitchen cookbook (Bryanna Clark Grogan)
Eggplant Parmesan (Nonna’s Italian Kitchen)
3 lbs. Eggplant, sliced ¼ “ thick.
2 cups this Dairy-Free White Sauce (see below)
¾ cup toasted bead crumbs
½ cup Soy Parmesan
½ medium onion, minced
2 cloves garlic, chopped
1 T. olive oil
4 cups chopped fresh or canned, drained plum tomatoes
1/3 cups chopped fresh basil
Salt and Pepper
Salt the eggplant and place it in colander to drain while you make White Sauce (see end of recipe). Prepare the bread crumbs and set aside.
To make the tomato sauce, sauté the onion and garlic in oil until softened. Add the tomatoes and simmer for about 15 min. Add the basil and salt and pepper to taste. (Add a pinch of sugar if you are using canned tomatoes.) If you prefer a smooth sauce, process it in food processor before adding the basil.
Rinse the eggplant and pat it dry. Brush it with olive oil, and broil it 3-4 inches from the heat on both sides until it is slightly browned and soft inside.
Preheat the oven to 325 degrees. Oil a 10-inch casserole. Lay half the eggplant on the bottom, and top with half the bread crumbs. Spread with half the tomato sauce, half the white sauce, and half the soy Parmesan. Layer he remaining ingredients. Bake for 20 min. or until bubbly and browned on top.
1 cup plain soy/rice milk
¼ cup raw cashews
4 teaspoons cornstarch
2 Tablespoons cooking oil
¼ t. salt
Place the milk and cashews in a blender, and combine until very smooth – no graininess. Add the remaining ingredients and blend well.
Pour into a small saucepan, and stir over medium heat until it thickens. Lower heat and cook for 1 min. stirring constantly. Scrape the mixture into a container, and let cool to room temperature. Whisk or bat with an electric beater until smooth, then cover and refrigerate. Before using, beat it again with a whisk or electric beater. If it’s too thick, thin with a little rice/nut milk.