Eggplant parmesan was one of my favourite pre-vegan dishes. One that I’ve loved eating since I was a kid, and one of the first dishes I mastered as an adult cooking on my own for the first time. It was even my go-to meal when I was trying to impress a boy – and just so happened to be the first meal I ever cooked my husband while we were dating. So I guess it worked! For my non-American friends, eggplant parmesan traditionally consists of breaded aubergine that is fried and then layered with mozzarella, tomato sauce and parmesan and baked in the over until bubbly and golden on top. It can be eaten on its own with salad and garlic bread (my fave) or even in a French bread roll as an eggplant parmesan sandwich (also very tasty). To veganize my dish, I used an egg replacement to coat the aubergine (in this case a powdered formula from Sainsbury’s) and vegan cheese. I also used nooch (aka nutritional yeast) in lieu of parmesan. The result? A pretty damn fine eggplant parm without the harm. Ingredients 2 medium/large aubergines 2 vegan eggs* 100g (1 cup) bread crumbs 2 tablespoons nutritional […]