Eggplant Parmigiana (Vegan)

Method

1. 1Salt eggplant slices and rest 15 minutes; wipe dry.
2. 2Brush with olive oil, bake at 220C for 22 minutes flipping once till golden.
3. 3Blend cashews, nutritional yeast, lemon, garlic and salt with a splash of water into silky ricotta.
4. 4Mix marinara with oregano and chilli flakes.
5. 5Layer: marinara, eggplant, cashew ricotta — repeat 3 times.
6. 6Top with vegan mozzarella, bake 22 minutes till bubbling; scatter basil.