Vegan Eggplant Parmesan
Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.
5 fat, 3 1/2 vegetable, 1 starch