DIY video: Grandma's dairy-free eggplant parmesan
Vegans and lactose-intolerant people, this one goes out to you.
When I told my grandma I was making eggplant parm, she gave me some tips. So get ready: this recipe will be a mix of the traditional and the vegan-friendly present. Begone eggs, cheese and milk! Eggplants and tomatoes don't need you. They were made to be together.
- 2 eggplants
- 8 ounces dairy-free cheese shreds (Daiya's mozzarella shreds work well)
- 1 cup olive oil
- 24 fluid ounces marinara sauce Easy 4-ingredient pasta sauce
- 2 cups flour
- 2 cups breadcrumbs
- 2 teaspoons cornstarch
- 1 cup soy milk
Cut the eggplants into quarter-inch slices. Microwave the slices for two minutes; this'll make everything cook faster and more evenly.
Make your dipping station: Mix the soy milk and cornstarch in a bowl. Pour the flour onto a plate, and pour the breadcrumbs onto another plate.
Dip each eggplant slice into the flour. Then dip it in the soy milk mixture. Finally, dip it in the breadcrumbs until it's covered. Do this a billion times, until all the slices are covered.
Cover a baking tin with tin foil, and cover the foil with oil. Spread out all the slices over the tin, and pour a bit of oil on top. Bake for 30 minutes.
While you're waiting, get the sauce ready. You can either make your own tomato sauce or buy premade stuff like a coward. (I made the real deal for you, but I usually buy the premade stuff like a coward.)
Coat another baking tin with oil, because it's time to assemble your eggplant parm. Spread tomato sauce over the bottom of the tin. Follow it up with a layer of eggplant, then a layer of dairy-free cheese. Then another layer of sauce, then eggplant, then cheese. Continue until you've used up all the eggplant. Sprinkle some cheese on top.
Bake for 30 minutes. Enjoy!