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Eggplant Parmesan

What you need: 

Red sauce:
olive oil, as needed
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced, to taste
1 clove garlic, minced
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can tomato sauce
oregano, to taste
basil, to taste
rosemary, to taste
salt and pepper, to taste Eggplant:
1 eggplant, sliced 1/2" thick
nondairy milk, as needed (I use soy)
flour, as needed
garlic salt, to taste
salt and pepper, to taste
oregano, to taste
bread crumbs, as needed
vegan parmesan or mozzarella, to taste, optional

What you do: 

1. For sauce, saute onion and bell pepper in olive oil. Add in mushrooms, olives and garlic. Cook through. Add canned tomatoes with juice, tomato sauce and herbs, to taste. Let simmer while preparing eggplant.
2. Put a fresh skillet on the fire and heat 1/4" olive oil until smoking, turn down heat. Put milk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging; this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs.
3. Dip both sides of each eggplant slice into milk. Dredge in flour mixture. Dip into milk again, dredge again. Dip into milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.
4. Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan, if desired.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4-6

SO HOW'D IT GO?

I didn't have most of the veggies for the sauce, and I thought the sauce was too much tomato. I suggest using less tomato sauce, otherwise it covers up the taste of the eggplant. The eggplant was SO good! I used a bit extra spices in the flour. I'll definitely be making the eggplant again, probably sans sauce. And I used Daiya mozzarella, which was ok (I don't particularly like the taste, especially when it's not melted - just spinkling it over the sauce wasn't enough to melt it).

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I am lucky that this year I have had a bloom of Eggplants in my garden. This is the first time that I have made a parm from them, and Vegan at that. It was a huge hit, and my husband even said it tasted gourmet, and if there was an Italian resturant that made this recipe, then it would be the most popular item on the menu. Thanks for sharing:o)

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Very tasty! I want to try baking the eggplant next time cause it was a bit greasy but it sure was good.  :)>>>

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I made this for my omni family, and it disappeared.  None of them complained about the lack of cheese or meat, both of which they frequently add to my cooking.  My only advice would be to cut the eggplant very thin.  Thanks! 

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This was deeelicious. But instead of frying the eggplant I baked/broiled it. And I also added some parmesan "cheese" to the breadcrumb mixture and it was amazing.

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Had a small dinner party last night, while my hubby was making pork ribs for the meat eating friends, I made this eggplant parm for my vegan and my lactose intolerant guests. It was a huge hit, and way easier than I expected. I made the sauce a bit more rustic than describe in the recipe and man, was it tasty! Thanks for the recipe!  :)

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this was soooo good. made my own sauce, but the eggplant was perfect.

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This was delicious!!  :)>>> I changed it up here or there, but followed the recipe pretty closely, only neg is how long it takes to dredge every piece. Soooo good. I will love this forever. Family loved it too. :D

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so good!
took me  some time yhough.
I  didnt use any cheese and i loved it!

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The breading on this was very good.  I recommend cutting the eggplant very thin though.  The thicker peices did cook all the way through and were crispy-ish on the inside.  The ones that cook all the way through are perfect.  My 4-yo daughter ate this too. 

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