Vegan eggplant parmesan

Ingredients:
Bread

• 3 eggplants
• 250 g of flour
• 250 g of water
• 8 ounces of breadcrumbs (Panko)
• 750 ml of oil, for frying
• 1 tablespoon of garlic powder
• 1 tablespoon of paprika
• 1 tablespoon of salt for sprinkling
• 1 teaspoon of salt

Sauce

• 900 ml of soy cream, neutral flavor, sugar-free
• 4 ounces of vegan butter
• 70 g of flour
• Salt and pepper to taste
• 100g of vegan cheese
• 1 pinch of nutmeg
• Tomato sauce
• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves of garlic, chopped
• Salt and pepper to taste
• 500 g of peeled tomatoes
• 1 dessert spoon of sugar
• 1 glass of white wine
• 1 tablespoon of oregano
• Fresh basil

To prepare the eggplants, cut them into 1 cm thick slices. Spread them on a serving plate and sprinkle with salt. Then, place paper towels on top and let them rest for 20 minutes. While you wait, in a bowl mix the flour, water, garlic, sweet pepper, and 1 teaspoon of salt. Mix well. In another bowl, place the Panko breadcrumbs.

Dry the eggplants with paper towels. To bread the eggplants, dip each one first in the flour-water mixture and then in the Panko breadcrumbs. Repeat the process with all the slices. Fry all the eggplants in hot oil.

Sauce: Heat the plant-based milk, without boiling it. In a separate saucepan, melt the butter. Then, add the flour and stir. When a ball of dough forms, gradually add the milk (100 ml at a time), stirring constantly. Add the cheese and seasoning, and stir until you obtain a creamy, lump-free sauce.

Tomato sauce: In a saucepan, sauté the chopped onion and garlic over medium-high heat. Add the white wine and increase the heat to high to allow the wine to evaporate. Then add the peeled tomatoes and seasoning and cook for 20 minutes over low heat.

Assembly: Preheat your oven to 180º. In a baking dish, begin layering. First, the tomato sauce, then a layer of eggplant, more tomatoes, and béchamel sauce. Repeat until you have 3 layers of eggplant, finishing with béchamel sauce and more grated cheese, if desired. Bake in the oven for 30 minutes, or until golden brown.

Before serving, let it stand upright for 10 minutes and it's ready!