Ingredients
Method
Prepare the Eggplant
- Slice eggplants into 1/2-inch rounds. Lay slices on paper towels and sprinkle both sides generously with kosher salt. Let sit for 30-45 minutes to draw out moisture.
- Pat eggplant slices completely dry with paper towels. This step is crucial for getting crispy results.
- Set up three shallow dishes: flour in one, beaten eggs in another, and breadcrumb mixture (panko, regular breadcrumbs, nutritional yeast, oregano, garlic powder, and pepper) in the third.
Make Cashew Cream
- Drain soaked cashews and add to a high-speed blender with water, lemon juice, nutritional yeast, salt, and garlic powder.
- Blend until completely smooth and creamy, about 2-3 minutes. The mixture should have the consistency of thick cream. Set aside.
Bread and Cook Eggplant
- Heat olive oil in a large skillet over medium heat.
- Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing gently to help coating stick.
- Fry eggplant slices in batches, about 3-4 minutes per side until golden brown and crispy. Don't overcrowd the pan.
- Transfer cooked slices to a paper towel-lined plate to drain excess oil.
Assemble and Bake
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Spread 1 cup marinara sauce in bottom of baking dish.
- Layer half the eggplant slices over sauce, then dollop half the cashew cream over eggplant. Spread another cup of marinara over cashew cream.
- Repeat with remaining eggplant, cashew cream, and marinara sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake additional 10 minutes until bubbly and lightly golden on top.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
The cashews must be soaked for at least 3 hours for the cream to blend properly. For best results, soak them overnight. You can prepare the breaded eggplant slices up to a day ahead and refrigerate them before the final assembly and baking step. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a 350°F oven.