~SKILLET EGGPLANT MUSHROOM PARMESAN~
1 1/2 pounds eggplant (sliced 1/4 inch thick, soak in heavy salted water 20 min.)
fresh basil
3/4 c. panko breadcrumbs
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Tomato Sauce
2 garlic cloves
1 cup sliced mushrooms (i use porcini)
1 16 oz jar organic diced tomatoes
1/4 tsp. oregano
1 tsp. thyme
1 bay leaf
1/2 tsp rosemary
2 tsp. tomato paste
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1/2 c. soy,hemp,rice milk (don't worry,no thc in the hemp)
1 tsp. veganaisse
2 Tbsp. nutritional yeast
1 Tbsp. cornstarch (bob mills)
1/4 tsp garlic powder
1/4 tsp kosher salt
~1/2 c. soy mozzarella~
~1/2 c. soy parmesan
Prepare tomato sauce
saute garlic, add diced tomato and paste, simmer a few minutes adding remaining ingredients.
Let sauce simmer over low heat.
Drain and thoroughly rinse eggplant, pat dry w/paper towels.
Mix together panko, cornstarch, yeast
salt and garlic powder. Mix veganaisse and milk in separate bowl till thickened.
Coat eggplant in milk mixture, then dredge through breadcrumb mixture.
Add 1 tsp. olive oil to well heated skillet (not scorching), put a few pieces at a time in skillet and
let cook about 2 minutes per side, remove to paper towels. Repeat this process till all are cooked.
Wipe out skillet..
Spoon a hefty amount of tomato sauce into bottom of skillet, layer with eggplant slices, shred soy mozzarella adding soy parmesan over top.
Repeat process.....adding more sauce,eggplant and cheese mixture. If necessary add water as to prevent sticking. Cover with tight fitting lid and let simmer about 10-15 minutes. Let sit about 5 minutes and enjoy!
