Cooking time: 45 minutes
Prep time: 30 minutes
1 large eggplant, sliced into 1/2-inch thick rounds
1/2 cup all-purpose flour
1/2 cup bread crumbs
1/4 cup olive oil
1 (15-ounce) can tomato sauce
1/2 cup cashews, soaked overnight and drained
1/4 cup lemon juice
1/4 cup nutritional yeast
1/4 teaspoon salt
1/4 teaspoon black pepper
400°F (200°C) should be the oven’s preheated temperature.
Flour and 1/4 teaspoon salt should be combined in a small dish.
Breadcrumbs and 1/4 teaspoon salt should be combined in another shallow dish.
Before coating them with bread crumbs, dip the eggplant slices in a flour mixture.
In a big skillet over medium heat, warm the olive oil.
Fry the eggplant slices in the hot oil for about two minutes per side, or until they are golden brown on both sides.
On paper towels, dry the sliced eggplant.
A 9 x 13-inch baking dish should have a layer of tomato sauce on the bottom.
Add the eggplant slices on top.
Blend the cashews, nutritional yeast, lemon juice, salt, and pepper until they are completely smooth to create the cashew cheese.
On top of the eggplant slices, spread the cashew cheese.
20 minutes, or until thoroughly heated, should be baked in a preheated oven.