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.

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
1/2 C white wine
1 Tbs dried basil
1 tsp oregano
1/4 C flour
2 C panko or breadcrumbs
2 Tbs Italian dried seasoning
1/2 C Ener-G Egg replacer powder
3/4 C almond milk
1/8 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
1/2 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 8×8″ 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!

Layered Eggplant with Cashew Cheese

 

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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

1. 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.
2. Preheat oven to 350.
3. 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.
4. 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.
5. 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.
6. 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.
7. Place finished slices on a plate lined with paper towels. Repeat process until all 9 slices are done.
8. Next, coat the bottom of an 8x8" baking dish with a ladle of the tomato sauce.
9. Place 3 slices of the eggplant on the bottom and spread each slice with cashew cheese.
10. Top with sauce, then repeat process.
11. Cover with foil and bake for 30 minutes.
12. Cut into 6 pieces and enjoy

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