This is part lasagna, part eggplant "Parmesan." I originally set out to make the latter, but I didn't want to use packaged vegan cheese. Homemade cashew cheese has become a favorite around here, especially with Italian food, so I decided to give it a try with this. The recipe for the cheese is the same from the Butternut Stuffed Shells and I think it turned out delicious! I didn't soak the cashews very long---maybe just an hour---and it still turned out creamy and smooth. This makes about 6 good-sized portions; great for a larger group, or for having leftovers.
Author: Epicurean Vegan
Serves: 6
Ingredients
2 medium eggplant, peeled (a carrot peeler works great) and sliced into 9 thin slices
1 onion, chopped
2 cloves garlic, minced
2 Tbs olive oil
2 14-oz can diced tomatoes (I used the Italian variety), undrained
½ C white wine
1 Tbs dried basil
1 tsp oregano
¼ C flour
2 C panko or breadcrumbs
2 Tbs Italian dried seasoning
½ C Ener-G Egg replacer powder
¾ C almond milk
⅛ C water
Olive oil for frying
Cashew Cheese
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2-3 Tbs almond milk
1 tsp tahini
½ Tbs onion powder
1 tsp salt
Directions
To make the cashew cheese, combine all of the ingredients in a food processor and blend until smooth. If you want it thinner, feel free to add more almond milk and/or lemon juice. Set aside.
Preheat oven to 350.
In a medium saucepan, heat the olive oil and add the garlic over medium heat. Cook for 2-3 minutes, then add the onion and saute for 7-8 minutes, or until the onions begin to soften and brown. Add the tomatoes, wine, basil, and oregano, stir to combine, and lower heat. Simmer for 15-20 minutes.
While the sauce is cooking, combine the egg-replacer powder with the almond milk and water in a shallow bowl. Do the same with the Italian seasoning and panko, and add the flour to a small bowl.
Dust the entire eggplant slice with flour, cover with a thin layer of egg-replacer, then coat with the panko. Eventually, you might have to add a little more water to the egg-replacer dish in order to cover all 9 slices.
In batches, place the eggplant slices in a skillet with enough oil to fry---about 2 minutes each side. Try to avoid flipping the pieces more than once, otherwise, you'll end up with lots of fried chunks of breading in the skillet.
Place finished slices on a plate lined with paper towels. Repeat process until all 9 slices are done.
Next, coat the bottom of an 8x8" baking dish with a ladle of the tomato sauce.
Place 3 slices of the eggplant on the bottom and spread each slice with cashew cheese.
Top with sauce, then repeat process.
Cover with foil and bake for 30 minutes.
Cut into 6 pieces and enjoy
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/01/21/layered-eggplant-with-cashew-cheese/