Vegan Eggplant Parmesan with Cashew Ricotta

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subheading: Eggplant:

3 tablespoons olive oil

½ medium onion

2 garlic cloves, minced

1 28 ounce can crushed or diced tomatoes

2 large eggplants

salt

fresh ground pepper

1 teaspoon dried oregano, or 1 tbsp minced fresh oregano

2 tablespoons minced fresh flat-leaf parsley

1 bunch fresh basil, stemmed and leaves torn into large pieces

1 recipe Cashew Ricotta (see below)

1 cup dried bread crumbs

½ cup non-flavored, non-dairy milk

subheading: Cashew Ricotta:

¾ cup raw cashew pieces (4 ounces)

2 tablespoons fresh lemon juice

1 garlic clove

1 tablespoon extra-virgin olive oil

8 ounces extra-firm tofu, drained

½ tsp salt

2 grinds of black pepper

Directions at ordinaryvegan.net

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