Vegan Eggplant Parmesan with Cashew Ricotta

Ingredients

• 3 tablespoons olive oil
• 1/2 medium onion
• 2 garlic cloves, minced
• 1 28 ounce can crushed or diced tomatoes
• 2 large eggplants
• salt
• fresh ground pepper
• 1 teaspoon dried oregano, or 1 tbsp minced fresh oregano
• 2 tablespoons minced fresh flat-leaf parsley
• 1 bunch fresh basil, stemmed and leaves torn into large pieces
• 1 recipe Cashew Ricotta (see below)
• 1 cup dried bread crumbs
• 1/2 cup non-flavored, non-dairy milk
• 3/4 cup raw cashew pieces (4 ounces)
• 2 tablespoons fresh lemon juice
• 1 garlic clove
• 1 tablespoon extra-virgin olive oil
• 8 ounces extra-firm tofu, drained
• 1/2 tsp salt
• 2 grinds of black pepper