Vegan Eggplant Parmigiana with Cashew Cheese

Ingredients

• 2 medium eggplant
• 1 cup cashews
• 2 cups marinara sauce
• 1 cup bread crumbs
• 1 4 tablespoons nutritional yeast
• 1 tablespoon basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 cup water
• 1 cup fresh basil leaves

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat dry with paper towels.

4. 4

   In a blender, combine the cashews, nutritional yeast, lemon juice, garlic powder, salt, black pepper, and water. Blend until smooth and creamy. Adjust water for desired consistency.

5. 5

   In a shallow dish, place the bread crumbs and mix with 1 tablespoon of olive oil and basil.

6. 6

   Dip each eggplant slice into the bread crumb mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper.

7. 7

   Drizzle the remaining olive oil over the breaded eggplant slices. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.

8. 8

   In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices, half of the cashew cheese, and half of the marinara sauce. Repeat the layers.

9. 9

   Top with fresh basil leaves and additional nutritional yeast if desired.

10. 10

    Bake in the oven for another 20-25 minutes until heated through and bubbly.

11. 11

    Remove from the oven and let it cool for 10 minutes before slicing and serving.