Shop products for Soy Eggplant Parm 
Related recipes: Cheese, Corn-Free, Dairy Foods, Delicious Living Magazine, Eggplant, Grains, Italian, Soya, Tomatoes, Vegetarian
Ingredients
1/2 cup (60g) whole wheat flour
1 tsp (6g) salt (sea salt if on a corn-free diet*)
2 eggs, lightly beaten
1/4 cup (60mL) unflavored soya drink
2 cups (240g) seasoned breadcrumbs
1 medium eggplant
2 cups (480mL) tomato/spaghetti/marinara sauce
1/2 cup (35g) grated Parmesan cheese, or tofu cheese substitute
1 cup (130g) grated mozzarella cheese, or tofu cheese substitute
Directions
Preheat oven to 350°F (175°C).
Slice eggplant into 1/4" (0.5cm) rounds.
Mix salt, eggs, and soya drink in medium bowl.
Bread eggplant by (1) dusting with flour, (2) dipping in soya drink mixture and (3) fully coat with seasoned breadcrumbs.
Assemble by placing layers of eggplant in buttered baking dish, with alternating layers of sauce and Parmesan cheese. Cover with foil and bake about 30–45 minutes or until eggplant seems tender when pierced with a fork.
Remove cover, top with grated mozzarella and return to oven. Bake until cheese is nicely melted.
