Vegan Eggplant Parmesan | Layers of Happiness Supper Club

Ingredients

• 3 1/2 lb Eggplant
• Sea salt
• 1 tbsp Olive oil plus extra for brushing
• 1 Tablespoon olive oil
• 1/2 onion
• 2 Zucchini and or summer squash
• 2 Roasted red bell peppers
• 28 oz Vegan tomato sauce
• 1 tbsp Fresh thyme
• 1 tbsp Fresh oregano leaves
• 1 tbsp Fresh basil leaves
• 2 tbsp Balsamic vinegar
• 1 tbsp Granulated sugar
• 1 cup Cooked quinoa
• Coarse salt and freshly ground pepper
• 2 tbsp Bread crumbs for sprinkling
• 3/4 cup Raw cashews
• 1/2 cup Water
• 1 Tablespoon Lemon juice
• 3/4 teaspoon Sea salt
• 1 Garlic clove
• 1/2 teaspoon Onion powder
• 1 Tablespoon Cornstarch
• 2 Tablespoon Chopped fresh basil