Vegan Eggplant Casserole (Parmigiana di melanzane)
This eggplant casserole with tomato sauce and cashew cheese is almost like a lasagne and will win over even eggplant critics, we promise.
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Cooking tools:
- Blender
- Ice cream scoop
- Baking dish
- Skillet
- Saucepan
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Grater
- Colander
- Paper towel
- Measuring cup
- Measuring spoon
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
- 1/2 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
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