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Vegan Eggplant Parmesan Bake

Ingredients

• 3 medium eggplants (about 3 1/2 pounds), sliced 1/4-inch thick
• Sea salt
• 1 Tablespoon olive oil, plus extra for brushing
• For the marinara sauce:
• 1/2 onion, chopped
• 2 small zucchini and or summer squash, chopped
• 2 roasted red bell peppers, chopped
• 1 (28 ounce) jar tomato sauce (such as Bertolli Tomato & Basi)l
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano leaves, chopped
• 1 tablespoon fresh basil leaves, chopped
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon granulated sugar
• 1 cup cooked quinoa
• coarse salt and freshly ground pepper
• 2 Tablespoons bread crumbs, for sprinkling
• For the Mozzarella sauce:
• 3/4 cups raw cashews*
• 1/2 cup water
• 1 tablespoons lemon juices
• 3/4 teaspoons sea salt
• 1 garlic clove
• 1/2 teaspoon onion powder
• 1 Tablespoon cornstarch
• 2 Tablespoon chopped fresh basil

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