1 large eggplant
4 cups tomato sauce
1 large zucchini(optional)
1 cup unsweetened almond milk(any other non-dairy milk works)
1 tbsp apple cider vinegar
1 cup bread crumbs
oil to deep fry
Vegan Parmesan
(blitzed cashew, nutrisional yeast, salt)
Slice eggplant into 1/3 inch slices and sprinkle salt on them. After water oozes out of the slices, dab the slices dry and keep aside. In a bowl mix almond milk and apple cider vinegar and in a separate plate spread some bread crumbs. In a wok, pour enough oil to deep fry the battered eggplant and keep it on medium heat. Take the eggplant slices, soak them in almond milk mixture and dab on the bread crumbs and deep fry. Finish all the eggplant and zucchini slices in this fashion.
Preheat the oven at 375F. In a 5X8 inch flat pan , pour a layer of tomato sauce, then layer the fried eggplant and zucchini slices, then a layer of vegan parmesan cheese. Repeat this layering one more time. Now top it off with some vegan mozzarella cheese. Bake for 20-30 minutes, until the top cheese layer becomes golden brown. Cool it a bit and enjoy!