Baked Eggplant over Scampi Pasta

Baked Eggplant Over Scampi Pasta

www.ZsusVeganPantry.com

Photo

Eggplant:

1 medium eggplant, peeled

½ cup water

½ cup cashew

½ teaspoon salt

1 teaspoon dried basil

1 1/2 cups panko bread crumbs

1/2 cup dried bread crumbs

1 teaspoon dried oregano

2 teaspoons dried basil

1/2 teaspoon salt

Black pepper, to taste

1. Cut the eggplant into 4 long pieces lengthwise. Cut the pieces into ½-inch thick slices. Set aside.

2. Blend the water, cashew, salt and basil until very smooth. Transfer to a shallow baking dish.

3. Combine the panko, bread crumbs, oregano, basil, salt and pepper in a separate shallow dish. Prepare a baking sheet with oil spray. Preheat the oven to 350-degrees F.

4. Dredge each piece of eggplant in the cashew mixture, then in crumb mixture, pressing to make sure each piece is coated well. Place the pieces on your pan. Spray the pieces with oil spray.

5. Bake the eggplant for 30 minutes, or until golden and tender.

Sauce:

3/4 cup cashews

2 cups water

1/4 cup nutritional yeast flakes

11 garlic cloves, minced, divided

1 ½ teaspoons salt, divided

Black pepper

3 tablespoons olive oil, divided

1/2 cup minced red onion

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon red pepper flakes

1 medium green bell pepper, diced

1 medium red bell pepper, diced

2/3 cup water

2 tablespoon fresh lemon juice

1 pound angel hair pasta, cooked and kept warm

1. Blend the cashews and the water very well. Set aside for 5 minutes and blend again. Strain through a nut bag or a lint free kitchen towel to remove any remaining cashew grains.

2. Rinse out the blender. Return the milk to the blender and add the yeast, 1 minced garlic clove, 1 teaspoon salt, black pepper, and 1 tablespoon olive oil. Blend again and set aside.

3. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion, oregano, basil, parsley, red pepper flakes and ½ teaspoon salt. Stir and cook for 10 minutes until the onion starts to brown.

4. Add 10 minced garlic cloves and bell pepper. Stir and cook until the garlic is golden brown, about 3 minutes.

5. Add the water, lemon juice. and the prepared cashew milk. Bring to a simmer and cook, stirring, for three minutes until thickened.

6. Add the cooked pasta to the sauce and stir well. Serve on four plates, topped with equal amount of the baked eggplant slices.