VEGAN Eggplant Parmesan

I originally found this recipe from Minimalist Baker.

https://minimalistbaker.com/vegan-eggplant-parmesan/

Having been familiar with the casserole-style recipe for eggplant parmesan, I found this version to be a refreshing take on one of my favorite classics. The beauty in it is that the eggplant and sauce are kept separate until serving, allowing preservation of the various textures at play.

To add to the original, I took  an extra step to get that rubbery cheesy layered feel, without detracting from the crispness of the panko:

Line a small springform pan with parchment paper.

For those who didn't know, I'll save you the heartache I used to suffer before I learned the trick to this- remove the ring and place the paper on top of the base first, then place the ring and shut the clamp.

Lay a disk of baked eggplant at the bottom.

 The pan should be small enough to fit the disk perfectly. Drop a layer of daiya cheese and repeat the process, then bake at 400 until cheese is melty.

For the sauce:

Use the oil in the jar of sundried tomatoes (and a few spoonfuls of tomato) to saute some chopped onion. Add a can of roasted tomato, a jar of marinara, and a teaspoon of miso and gently simmer together for 40-60 min, covered.