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.
Recipe: Vegan Squash Casserole
1 day ago