A comforting and flavorful Italian classic made vegan, featuring layers of thinly sliced eggplant, rich tomato sauce, and a creamy cashew ricotta, baked to golden perfection.

Cuisine: Italian
Servings: 4

Ingredients

For the eggplant:

• 2 large eggplants (about 600 g), sliced into 1/4-inch rounds
• 1/4 cup (60 ml) olive oil
• Salt and pepper to taste

For the tomato sauce:

• 2 tablespoons (30 ml) olive oil
• 1 onion (150 g), chopped
• 3 cloves garlic, minced
• 1 (28-ounce/800 g) can crushed tomatoes
• 1 teaspoon (5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) dried basil
• Salt and pepper to taste

For the cashew ricotta:

• 1 cup (130 g) raw cashews, soaked for at least 4 hours
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) lemon juice
• 1 tablespoon (15 ml) nutritional yeast
• 1/2 teaspoon (2.5 ml) garlic powder
• Salt and pepper to taste

For assembly:

• 1/2 cup (50 g) grated vegan Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Prepare the eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and season with salt and pepper. Arrange on baking sheets and bake for 20-25 minutes, or until golden brown and tender.
2. Make the tomato sauce: While eggplant is baking, heat olive oil in a saucepan over medium heat. Add onion and cook until softened. Add garlic, crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes, or until slightly thickened.
3. Make the cashew ricotta: Drain and rinse cashews. In a food processor, combine cashews, water, lemon juice, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Assemble and bake: Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Layer half the eggplant slices, followed by half the cashew ricotta, and half the remaining tomato sauce. Repeat layers. Sprinkle with vegan Parmesan cheese.
5. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
6. Serve: Garnish with fresh basil leaves and serve hot.

Suggested Drinks

Chianti Classico: A medium-bodied red wine with notes of cherry, plum, and spice, Chianti Classico pairs beautifully with the rich tomato sauce and earthy eggplant flavors.

Pinot Grigio: This crisp and refreshing white wine with citrus and floral notes offers a lighter option that complements the creamy cashew ricotta and balances the acidity of the tomato sauce.

Non-Alcoholic Option

Sparkling Grapefruit Soda: The bright citrus flavor of grapefruit soda cuts through the richness of the dish, while the bubbles add a festive touch.