Vegan Eggplant Parmesan

Ooh, eggplants! Prep takes 45 minutes, and cooking time is 45 minutes; quantity serves 6-8.

Ingredients:

2-3 tablespoons olive oil
1 small onion, finely diced
3 garlic cloves, crushed
1 x 28 oz can crushed or diced tomatoes
2 large eggplants
Sea salt and freshly ground pepper to taste
1 teaspoon dried oregano, or 1 Tbsp minced fresh oregano
2 tablespoons minced fresh flat-leaf parsley
1 bunch fresh basil, stems removed and leaves torn into large pieces
1/x cup plain plant milk

1 recipe Cashew Ricotta (see below)

Optional: 2 Tbsp nutritional yeast mixed with breadcrumbs for topping

Method:

1.   Heat oven to 400°F. Oil an 8-inch square baking pan with a little vegetable oil. Prepare the Cashew Ricotta (recipe below) and set aside until you are ready to assemble the dish.

2.   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté until soft and translucent (about 4-5 minutes). Add the garlic and sauté for 1 minute. Add the tomatoes with juice and cook, stirring occasionally until thick, 25-30 minutes. Let cool, then transfer to a blender or food processor and blend until smooth.

3.   Trim the ends of the eggplants, then cut the eggplants lengthwise into ¼ inch thick slices. Place the plant milk in a bowl and the breadcrumbs on a plate. Dip each slice into plant milk and then into the breadcrumbs until each slice is coated lightly.

4.   In a large skillet, heat one tablespoon of olive oil over medium-high heat. Put as many eggplant slices as will fit in the pan and cook until golden brown, turning once, 2 to 3 minutes per side. Transfer to paper towels to drain, then season lightly with salt and pepper. Repeat with the remaining eggplant slices

5.   Stir the oregano and 1 tablespoon of the parsley into the cashew ricotta.

6.   To assemble, spread a quarter of the tomato sauce on the bottom of the prepared pan, then arrange one-third of the eggplant slices on top of the sauce. Sprinkle one-third of basil leaves over the eggplant. Spread one-third of the cashew ricotta (about ½ cup) evenly over the basil leaves. Repeat the layers two more times: sauce, eggplant, basil and cashew ricotta. Spread the remaining sauce over the last layer of cashew ricotta.

7.   Optional: Sprinkle a mixture of nutritional yeast and breadcrumbs over the casserole to give it a crunchy top. You can also use vegan cheese, if desired.

8.   Bake for 45 to 60 minutes, until bubbling. Let stand for ten minutes before serving.

Cashew Ricotta

¾ cup raw cashew pieces (4 ounces), soaked in hot water for 30 minutes
2 tablespoons fresh lemon juice
1 garlic clove
1 tablespoon extra-virgin olive oil
8 ounces firm tofu, drained
½ tsp sea salt
2 grinds of black pepper
Optional: soy sauce or tamari to taste

1.   Throw everything except the tofu into a food processor or NutriBullet; process into perfectly smooth. Taste and adjust the seasonings.

2.   Add tofu and process until it’s the smoothness you desire.

Click HERE for the .pdf file.