Prepare the Eggplant
Preheat oven to 425°F.
Slice eggplant into ½-inch rounds and pat dry well with a towel.
If making homemade breadcrumbs:
Blend ¼ loaf multigrain or whole wheat bread in a food processor until crumbs form.
If bread is too soft, bake breadcrumbs at 200°F for about 20 minutes to dry slightly.
Stir in
nutritional yeast.
Dip each eggplant slice into almond milk, then coat evenly with breadcrumbs.
Arrange on a parchment-lined baking sheet. If desired, lightly coat the baking sheet with a very small amount of olive oil using a paper towel.
Bake for 20 to 25 minutes, flipping halfway through, until eggplant is firm and lightly crisped.
Prepare the Cashew Ricotta
Blend cashews, lemon juice, nutritional yeast, garlic, and water in a blender or food processor until creamy but still slightly textured, similar to ricotta cheese. Set aside.
Assemble the Eggplant Parmesan
Reduce oven temperature to 375°F.
Spread a thin layer of sauce in the bottom of a baking dish. Add a layer of baked eggplant slices, followed by dollops of cashew ricotta and additional sauce. Repeat layers.
Finish with sauce and a light sprinkle of breadcrumbs or nutritional yeast on top.
Bake
Cover and bake for 20 to 25 minutes. Uncover and bake an additional 10 minutes until heated through and lightly golden on top.
Let rest for 10 minutes before slicing and serving.
Tips and Variations
Add sautéed mushrooms or spinach between layers for additional flavor and texture.
Stir fresh basil into the cashew ricotta for a brighter flavor.
Garnish with fresh basil before serving.
