"Eggplant Parmesan"

Ingredients

For the Eggplant

• 1 large eggplant
• 1/4 cup flour
• 1/2 cup unsweetened plant based milk (soy or almond, etc)
• 2 cups ground bread
• 1 tsp oregano
• 2 cups tomato sauce
• 2 cups vegetable cheese sauce

For the cheese :

• 1 cup raw cashews
• 1/2 cup unsweetened non-dairy milk
• 2 1/2 Tbs nutritional yeast
• 1 Tbs lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 Tbs cornstarch

Preparation

1. Slice the washed eggplant in slices of approximately ½ inch. Put salt on each side of the eggplant and let them rest for 10 minutes, so they can release a little liquid.
2. In a container, mix the milk with the flour and in another container, mix the ground bread and the oregano.
3. Clean each slice of eggplant from excess salt and dip each slice first in the flour-milk mixture and then in the breadcrumbs. Put on a greased baking sheet.
4. Repeat the process until all the eggplant slices are covered with the flour and breadcrumb mixtures.
5. Bake the eggplant for 20 minutes.
6. While the eggplant is in the oven, prepare the cheese: Place all ingredients in a blender and blend until creamy.
7. Cook this mixture in a small pot for 2-3 minutes until thick, stirring constantly.
8. Assemble the "Eggplant Parmesan" as follows: In a pyrex place 1/2 cup of tomato sauce on the entire surface. Add a layer of eggplant slices, a layer of tomato sauce and a layer of cheese. Repeat the process until you finish with all the aubergine slices. Finish with cheese sauce. Bake for 20 minutes.
9. Garnish with some fresh basil and serve.