I have trouble with tomatoes because of reflux, so I substituted bell peppers for the tomatoes you normally find in Eggplant Parmesan. In addition, this is gluten-free and can be soy-free if you use chickpea miso. I baked the eggplant instead of frying it.
|Eggplant Parmesan with saffron rice. The rice is from a box I found on sale since saffron isn't something I keep around my kitchen.|
1 medium eggplant, sliced into 3/8-1/2 inch rounds
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1/2 cup water
1/4 cup nutritional yeast
1/2 cup raw cashews
2 Tbsp lemon juice
1 tsp onion powder
1/4 tsp salt
1/2 cup roasted pumpkin seeds
1 1/2 tsp miso
2 Tbsp nutritional yeast
Preheat broiler on your oven. Place eggplant and bell pepper halves on a cookie sheet. Broil for 5 minutes, then flip over pieces and broil for another 3-5 minutes.
Reduce oven temperature to 400F. Lightly grease a large cake pan, then arrange the eggplant in a single layer on the bottom of the pan. Slice the bell peppers and lay them on top of the eggplant rounds.
Cashew cheese sauce - Put the water, nutritional yeast, cashews, lemon juice, onion powder, and salt in a blender and blend until smooth. Pour cashew mix over the peppers and eggplant.
Pumpkin seed Parmesan - Place pumpkin seeds, miso, and nutritional yeast in a food processor (I use a mini processor for small quantities like this) and pulse until a fine mixture forms. Sprinkle the pumpkin seed mixture over the vegetables.
Bake for 25 minutes, or until the cashew cheese is bubbly and the pumpkin Parmesan is lightly browned.
|Arrange the broiled eggplant in a single layer on the bottom of a cake pan.|
|Slice the bell peppers and lay them on top of the eggplant rounds.|
|Pour cashew cheese over the vegetables.|
|Sprinkle pumpkin seed Parmesan over everything.|
|Bake at 400F for 25 minutes.|