Despite the camera mishap, the eggplant turned out awesome.
I brought some in for lunch.
Instead of a traditional eggplant parm, I used whole wheat panko and made a cheese sauce from the uncheese cookbook. I should have tried this cheese sauce thing earlier, because it turned out better than expected. I even made some maccaroni and had a mac & uncheese snack while I was cooking the eggplant.
One of my friends' grandmother makes an eggplant parm with both American and Mozzarella cheese. I remembered it being awesome, so I veganized it with the american style cheese sauce, some basil tofu ricotta and some almond/pine nut/noochisan topping.
My husband LOVED it. He had to look at mine to make sure we were eating the same thing and was totally shocked it was vegan.
Hue to Danang, Vietnam
1 day ago