Vegan Eggplant Casserole (Parmigiana di melanzane) | Recipe - Zucker&Jagdwurst

Ingredients

• 200 g (7 oz) cashews (soaked for at least 30 minutes)
• 300 ml (1.25 cups) water
• 2 tbsp nutritional yeast
• 2 tsp garlic powder
• 70 g (2.5 oz) tapioca starch
• 0.5 tsp salt
• 2 tsp agaranta
• 50 ml (0.25 cup) water
• 3–4 eggplants
• olive oil for frying
• salt
• 1 onion
• 2 garlic cloves
• 1 tsp dried oregano
• 1 tsp dried basil
• 800 g (28 oz) chopped canned tomatoes
• 1 tbsp vegan white wine vinegar
• olive oil
• pepper
• 100 g (3.5 oz) vegan Parmesan cheese
• 4 tbsp breadcrumbs
• bread for serving