Serves 4 to 6
This veganized version of an Italian classic is so light and tasty, we promise nobody will believe it’s vegan. We’re utilizing our cashew mozzarella sauce, which we predict will be a new staple in your repertoire. This guy is perfect year-round, from a summer beach party, to holiday gatherings. Roll up your sleeves and dig in!
Are you nuts about nuts?! Check out other fun ways to use cashews. #IDKANCDT
INGREDIENTS
3 medium eggplants (about 3 ¼ pounds), sliced ¼” thick
1 Tbsp olive oil (plus extra for brushing)
1 chopped onion
3 minched garlic cloves
1 jar (26 oz) marinara sauce
2 Tbsp brown sugar
2 Tbsp breadcrumbs
¼ cup chopped basil
sea salt
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to broil, set to high. Lightly grease two large baking sheets.
Generously salt the eggplant and place in a colander. Let sit and sweat for about 30 minutes.
TOMATO SAUCE
Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion and cook until soft and lightly browned. Add minced garlic and let cook for 1 minute. Add marinara sauce and brown sugar, cook and stir for a few more minutes.
EGGPLANT
Wipe the eggplant with paper towels to remove any excess moisture. Arrange the eggplant on the baking sheets and brush with olive oil. Broil for 4 to 6 minutes until browned on top.
BUILD
Lower the oven temperature to 350°F. lightly grease a 9 x 13” pan.
Arrange half of the eggplant slices, overlapping the slices, in the bottom of the oiled pan. Sprinkle with 1 tablespoon of the breadcrumbs. Layer half of the tomato sauce and half of the on top of the breadcrumbs. Repeat the layers.
Bake, uncovered for 20 minutes.
NOTES + SERVING TIPS
Top with chopped fresh basil and enjoy!
