Baked Eggplant Parmesan Stacks

Step 1

Prepare eggplant by washing, peeling (optional), and slicing it into 1/4 inch thick rounds.

Step 2

Prepare mayo (or use your favorite vegan mayo--about 1/2 to 3/4 cup needed, depending on the size of your eggplant) by blending all mayo ingredients in a high-speed blender until smooth. If you don't have a high-speed blender, soak your cashews for a few hours before-hand, and use only 3-4 tablespoons of water.

Step 3

Preheat oven to 375 degrees Fahrenheit.

Step 4

Mix all breading ingredients together and set aside in a bowl.

Step 5

Paint each eggplant piece with generous amounts of mayo on both sides.

Step 6

Spoon the breading mixture over both sides of each eggplant round, tapping off the excess.

Step 7

Place eggplant rounds on 2 lined baking sheets.

Step 8

Bake at 375 degrees F for about 15 minutes, then flip each eggplant round over, and bake for another 12 to 15 minutes, or until eggplant is tender and crumbs are a light golden color.

Step 9

Serve eggplant alone, with pasta and marinara, or in stacks (as shown) with vegan ricotta made out of your leftover ingredients (remaining oil-free mayo and 1/2 brick tofu).

Step 10

To make the tofu ricotta, use a fork to mash together oil-free mayo, tofu, lemon juice, yeast flakes, basil, and salt in a bowl.

Step 11

Layer eggplant rounds with marinara and tofu ricotta to desired height. Top with fresh basil if desired.