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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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