By Kathleen Stauffer

Fresh eggplant, tomatoes, basil … cheese … crunchy panko …

This delicious eggplant dish elevates dairy-free eating to an art form, and it’s about time.

I love eggplant!

Since The Arc New London County, the nonprofit agency where I work, serves people with Intellectual Disabilities, we offer employment training in a wide variety of occupations. One of these is agricultural aquaponics.

There is nothing quite like walking into a small room filled with lettuce, herbs, fish and water burbling here and there through pipes and drums and ponds. It feels like walking into a lush green island unto itself, or a bold new land of fish and hope and plenty. I say hope because this … all of this … grew out of a dream by people with Intellectual Disabilities, people who wanted to grow things and then, after they succeeded, embraced a larger vision to establish a commercial Farm Stand for the benefit of our community.

The story of a Farm Stand…

It wasn’t my idea to start a Farm Stand. But since it’s my job to walk “In Partnership for Full Equality” with the people I serve, and since the people I serve wanted a Farm Stand, well …. then ….  And so it happened that The Arc New London County came to operate a Farm Stand in Ledyard, Connecticut!

The community has been tremendously supportive. Our friends in Ledyard say it has been years since the immediate neighborhood had its own Farm Stand, and they are delighted to have fresh vegetables sold conveniently nearby. I too am delighted: I live not too far away and can swing by myself and buy a steady supply of eggplant and tomatoes and squash from late spring to early fall.

One of my favorite ways to prepare eggplant is to dust thin slices in flour spiked with parsley, salt and pepper and fry in olive or peanut oil. But I don’t eat a lot of fried food. Eventually, the need for healthier options asserts itself. Eggplant stir fry with zucchini and tofu seasoned with a little white wine, fresh basil and olive oil is another fun way to make it.

But about halfway through last summer, I needed a new eggplant recipe!

The Story of a Great Vegan Eggplant Parmesan Recipe…

I try to eat vegan once or twice a week, and so I became highly motivated to create a new eggplant dish that provided protein and variety to my week. As the Farm Stand also grows a lot of tomatoes, I could easily stock up on both and design a recipe that I’d really look forward to coming home and throwing together.

Technically, what I created is Eggplant Mozarella … but once you taste it, I don’t think you’ll feel a need to quibble about small details. What I love about this recipe is that it is 100% vegan and tastes 100% authentic…

Vegan Eggplant Parmesan

PREHEAT OVEN TO 350

Spray large glass baking dish with vegetable spray

INGREDIENTS

1 medium eggplant

1/2 block form tofu

1 cup Daiya vegan cheese*

2 cup Wel-pac Japanese style panko crumbs

3 large or 5 medium tomatoes

2 small cloves garlic

2 fresh basil tips (green, about 2 inches in length)

2 fresh basil tips (purple, about 2 inches in length)

DIRECTIONS. Slice 1 medium eggplant into ¼-inch slices. Cut ½ block firm tofu into 1/8-inch cubes. Core and slice 3 large or 5 medium tomatoes into ¼ in slices. Chop 2 cloves garlic finely. Chop 2 purple basil tips and 2 green basil tips and mix together.

PREPARATION: Toss eggplant in large zip lock bag w small amount of olive oil (approximately 2 tbs). Remove eggplant, place in paper bag w 2 cups panko crumbs and shake lightly. Layer half of the eggplant slices across bottom of glass baking dish. Sprinkle thin layer of panko on top. Add a bit of salt and pepper. Sprinkle ½ of tofu over eggplant and panko. Layer half of the tomato slices over tofu and eggplant. Sprinkle ½ of the garlic and basil over tomatoes. LIGHTLY sprinkle shredded vegan mozzarella over ingredients. Repeat all prior steps. Add thin layer of panko over top of all ingredients. Salt and pepper lightly. Sprinkle red pepper flakes over top to taste.

Bake for 40 minutes; remove and drizzle olive oil over top of the ingredients, taking care to hit eggplant and tomatoes to tenderize and moisturize.

Bake for 10 minutes more.

Turn off oven and let dish rest in oven for 10 additional minutes.

Enjoy!

*NOTE: These are the brands that I use as they are AT THE TIME OF THIS WRITING dairy free. Many “vegetarian” cheeses contain milk proteins and many panko brands include dairy ingredients. Feel free to substitute your own brands, but take care to read ingredients and ensure that the product is truly vegan if this is your goal. Always be sure to check ingredients before use – as I do – SINCE MANUFACTURERS “IMPROVE” PRODUCTS FROM TIME TO TIME AND CHANGE INGREDIENTS without warning. SOMETIMES THIS MEANS A PREVIOUSLY DAIRY FREE PRODUCT NO LONGER IS DAIRY FREE. THIS HOLDS TRUE FOR ALL PRODUCTS, INCLUDING THE ONES MENTIONED IN THIS RECIPE!