Eggplant Parm Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse under cold water and pat dry with paper towels.

2. 2

   Make the Cashew Mozzarella

   In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, and a pinch of salt. Blend until smooth and creamy, adding water as needed to achieve a spreadable consistency.

3. 3

   Prepare the Marinara Sauce

   In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Then add marinara sauce and dried basil. Simmer for about 10 minutes.

4. 4

   Prepare the Almond Parmesan

   In a small bowl, mix the ground almonds with nutritional yeast, garlic powder, and black pepper. This will serve as the topping for the eggplant parm.

5. 5

   Cook the Eggplant

   Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Place them on paper towels to drain excess oil.

6. 6

   Assemble the Eggplant Parm

   In a baking dish, start layering with marinara sauce, followed by a layer of fried eggplant, then cashew mozzarella. Repeat the process until all ingredients are used, finishing with a layer of marinara sauce on top.

7. 7

   Top with Almond Parmesan

   Sprinkle the almond parmesan mixture generously over the top layer of marinara sauce.

8. 8

   Bake

   Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

9. 9

   Serve

   Let the eggplant parm cool for a few minutes before slicing. Serve warm and enjoy!