VEGAN EGGPLANT PARM - Gaz Oakley

Ingredients

• 3-4 large aubergines (eggplants)
• 250g (2 cups) chickpea flour
• 270g (2 cups) Plain Flour
• 220g (2 cups) Bread Crumbs, I used panko
• 750ml Vegetable Oil, for frying
• Sea Salt, for sprinkling
• 900ml (4 cups) Soy Milk/Cashew Milk
• 1 Onion
• 1 Bay
• Pinch Nutmeg
• 1 tsp Sea Salt
• 1 tsp White Pepper
• 115g (1/2 cup) vegan margarine
• 70g (1/2 cup) Plain Flour
• 100g (1 cup) Grated Vegan Cheese (optional)
• 2 tbs Olive Oil
• 2 Onions, finely chopped
• 6 cloves Garlic, minced
• 1 tsp Cracked Black Pepper
• 2 cans Chopped Tomatoes
• 1 tsp Caster Sugar
• 2 tbs White Wine Vinegar
• Steamed Veg or Salad
• Homemade Parmesan (recipe here)