Vegetarian Eggplant Parmesan

Ingredients

• 3 large eggplant
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 3 cloves garlic minced
• 1 medium onion finely diced
• 1/4 cup tomato paste
• 1 28oz (or 2 14-oz cans) crushed tomatoes
• 1 tsp balsamic vinegar
• 1/2 tsp chili flakes
• 1 cup cashews soaked in boiling water for 10 minutes
• 2/3 cup almond milk
• 2 cloves garlic
• 1/4 cup chopped basil
• 1/4 cup Italian bread crumbs (or gluten-free)
• 1/4 cup shredded parmesan (instead of nutritional yeast)
• 2 tbsp melted butter
• Whole fresh basil leaves