Growing up, eggplant parm was one of those dishes I'd order every time we went out to Italian restaurants. But making it kosher at home meant finding a way to skip the dairy without losing that rich, satisfying taste I craved. After years of testing different approaches, I finally landed on this version that delivers all the crispy, saucy goodness of the original. The key is in the preparation. I salt the eggplant slices and let them sit for at least 30 minutes to draw out the moisture. This step makes all the difference between soggy, bitter eggplant and tender slices with a creamy interior. For the coating, I use a mixture of seasoned breadcrumbs and a little nutritional yeast, which gives a subtle umami depth without any dairy. Instead of mozzarella, I rely on a homemade cashew cream that becomes beautifully golden when baked. The cashews need to soak for a few hours, so plan ahead. But the payoff is worth it - you get that stretchy, melty texture that makes eggplant parm so irresistible. I layer everything with a robust marinara sauce that I doctor up with fresh basil and a pinch of red pepper flakes. This makes a fantastic main course for Shabbat dinner or any weeknight when you want something that feels special. I like to serve it alongside a simple green salad and some crusty bread. The leftovers reheat beautifully too, which is always a bonus in my house.