Vegan Eggplant Parmesan

holycowvegan.net

Indie Roo Sheltie

1.75 pounds Italian eggplants (around 3 to 4 medium, cut into ¼th inch slices)

1 tablespoon extra virgin olive oil

7 cloves garlic (minced)

1 small onion (finely chopped)

2 stalks celery (finely chopped)

1 large carrot (finely chopped)

1 teaspoon oregano

8 oz meatless crumbles (or use any vegan sausage)

¼ cup red wine (optional)

28 oz canned tomatoes (roma or San Marzano are great, but use any you have on hand)

Salt and ground black pepper to taste

12 oz vegan mozzarella shreds

1 cup vegan parmesan cheese

subheading: For dredging the eggplant slices:

2 tablespoon flaxmeal

1 teaspoon tapioca starch

¾ cup water

2 cups breadcrumbs (panko are great, but use any you have. For a gluten-free version, use gf breadcrumbs)

1 teaspoon oregano

Salt and ground black pepper to taste

Directions at holycowvegan.net

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