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All the comforting flavors of eggplant parmesan, made without dairy products and even grain-free so everyone can enjoy.
3 medium eggplants, sliced into very thin rounds
Tonnelli Avocado Oil, or avocado oil spray
salt
1 jar Gefen Marinara Sauce
1/2 cup mashed Yukon gold potatoes (approximately 1 potato)
1 cup cashews
2 tablespoons Gefen Lemon Juice (or juice of 1 lemon)
2 cloves fresh garlic or 1 teaspoon garlic powder
3/4 cup water
1 teaspoon salt
1 teaspoon nutritional yeast
1 teaspoon tapioca starch
Preheat oven to 420 degrees Fahrenheit.
Slice the eggplants into thin rounds. Spread out in a single layer on a baking sheet lined with Gefen Parchment Paper. Drizzle avocado oil or spray to fully coat. Sprinkle with salt. Bake for 30 minutes until cooked through.
While the eggplant is roasting, make your cheese sauce by blending the potatoes, cashews, lemon juice, garlic, water, salt, nutritional yeast, and tapioca starch. Blend until velvety smooth.
When the eggplant is done, layer the eggplant, marinara sauce, and cheese sauce in an eight-inch square baking dish.
Cook for 15 minutes. Broil on low for about three to five minutes.
Serve immediately (or reheat and serve for Yom Tov).
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