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BAKED EGGPLANT PARMESAN STACKS

Ingredients

• 1 medium-large eggplant (sliced into ¼ inch thick rounds)
• Mayo:
• ½ cup raw cashew pieces
• ½ brick extra firm tofu (or about 7 ounces)
• 1½ tablespoons lemon juice
• 6 tablespoons water
• ¾ teaspoon salt
• ½ teaspoon granulated sugar
• Breading:
• 1 cup panko bread crumbs (see note below)
• 1 tablespoon Italian seasoning
• 1 tablespoon nutritional yeast flakes
• ½-3/4 teaspoon salt (or to taste, depending on brand of panko used)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Tofu Ricotta:
• ½-3/4 cup remaining mayo from recipe above (or whatever is left after painting/breading your eggplant rounds)
• ½ brick extra firm tofu (or 7 ounces)
• 1 teaspoon lemon juice
• 1 teaspoon nutritional yeast flakes
• 1 teaspoon dried basil
• salt to taste
• Marinara sauce (to serve)

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