EGGPLANT PARM WITH CASHEW CREAM SAUCE

This is a recipe I made up as I went along really just to use up some stuff in the fridge – so feel free to sub in what you have so nothing goes to waste


INGREDIENTS

2 cups tomato sauce (I just used can)
3 Small Eggplants sliced 1/4 inch thick
2 eggs beaten
1 cup Bread Crumbs
2 cups shredded parm – or sliced parm (whatever cheese you have in the fridge and need to use)
1 onion diced
1/4 Olive Oil
Bunch of Basil (or spinach or arugula)
Cashew Alfredo

DIRECTIONS

  1. Put all of the eggplants slices in egg wash – dip in bread crumbs and pan fry in olive oil til golden brown on both sides (sprinkle with salt and pepper). Do in batches – put on paper towel when done to get rid of excess oil
  2. Sautee the onion
  3. Spray a 9×13 pan pour 1 cup of tomato sauce on bottom and layer eggplant, onions, basil, sliced of shredded parm and a spoonful of cashew cream, continue layering until you have 2-3 layers. Sprinkle Bread Crumbs over top.
  4. Cook at 425 for 30 mins