Vegan Eggplant Parmesan | Recipe Cart | Recipe Cart

Ingredients

• 2 large eggplant, cut into ½" slices
• salt
• ½ cup chickpea flour
• ½ cup water
• 2 cups panko bread crumbs
• ⅓ cup vegan parmesan
• 2 teaspoon oregano
• 1 cup warm water
• ½ cup raw cashews
• 2 tablespoon tapioca starch
• 2 tbsp nutritional yeast
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ⅛ tsp white pepper
• 1 (24 ounce) jar of marinara sauce
• fresh basil, chopped
• 2 tablespoon vegan parmesan