Flax Egg Wash ( 1/3 Cup Flaxmeal + 1/2 Cup Hot Water)
3/4 Cup Raw Cashews
3 TBSP Nutritional Yeast
2 TBSP Garlic Powder
1 TSP Salt (optional)
3/4 Cup Whole Wheat Bread Crumbs
3 tsp each – Oregano, Black Pepper & Basil
2 Large Eggplants or 4 Baby (as Shown in my photos) About 4 Cups
5 Cups Tomato Sauce
1 Cup Veg-Cheese Sauce
Preheat Oven to 400°F. Line 2 baking sheets with parchment or silicon mats. Create your Flax Egg Wash by combining 1/3 Cup Flaxmeal + 1/2 Cup Hot Water and allowing this mixture to gel up sitting for 5+ minutes.
Peel & Slice the Eggplant. Slice to about 1/3″-1/2″ thick. Dry off as much as possible.
In a food processor, mini chopper or even a coffee grinder, combine the Raw Cashews, Nutritional Yeast, Garlic Powder and Salt. This will be your “Parm”.
In a wide bowl mix together the “Parm”, Breadcrumbs, Oregano, Basil & Pepper.
Coat the eggplant in the Flax Egg and then dredge through the breadcrumb mixture.
Make sure it is coated well and lay it out on your lined baking sheets.
Bake for 18 minutes. Turn and bake 12 more minutes.
Remove from the oven (but leave the oven on). In a 9″x13″ Casserole Dish or Dutch Oven put 1.5 Cups of Tomato Sauce. Lay half of your eggplant slices on top of the sauce.
Drizzle 1/2 Cup Veg-Cheese Sauce over the Eggplant.
Then repeat. Another 1.5 Cups of Tomato Sauce, the remaining egg plant, Veg-Cheese Sauce and then one last layer of the remaining Tomato Sauce. Sprinkle the top with the left over Parm/Breadcrumb Mixture. Top with some fresh Basil.
Bake covered for 25 minutes at 400°F.