Vegan Eggplant Parmesan
Serves 6
75 mins total
A comforting and cheese vegan dish! Eggplant gets layered with loaded tomato sauce & creamy vegan mozzarella sauce.
0 servings
For the marinara sauce:
For the Mozzarella sauce:
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Preheat the oven to broil, set to high. Lightly grease 2 large baking sheets.
Generously salt the eggplant and place in a strainer. Let sit and sweat for about 30 minutes.
Meanwhile, prepare the tomato sauce by heating oil in a medium saucepan over medium-high heat. Add onion and cook until soft and lightly browned. Add garlic and zucchini and let cook for 1 minute. Add roasted red bell peppers, tomato sauce, thyme, oregano, basil, balsamic vinegar, and granulated sugar. Cook and stir for a few more minutes.
Wipe or dab the eggplant with paper towels to remove excess moisture. Arrange the eggplant on the baking sheet and brush with oil. Broil for 4 to 6 minutes until browned on top.
While eggplant is broiling, make the mozzarella sauce.
In a blender, combine cashews and water. Blend on high until very smooth, about 2 minutes. Add lemon juice, salt, garlic onion powder, and corn starch
Lower the oven temperature to 350F degrees. Lightly grease a 9x13-inch pan.
To assemble the casserole:
Arrange half of the eggplant slices, overlapping the slices, in the bottom of the prepared pan. Sprinkle with 1 tablespoon of bread crumbs. Layer half of the cooked quinoa, half the tomato sauce, and half of the mozzarella sauce on top of the bread crumbs. Repeat the layers. Bake, uncovered for 20-30 minutes, until hot and bubbly. Top with fresh basil and serve.