Italian Eggplant Casserole with Cashew-Tofu Ricotta
This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings.
For the Cashew-Tofu Ricotta:
- 1/2 cup cashews
- 1/2 cup nutritional yeast (*use gluten-free)
- 3 cloves garlic
- 1 package (15 ounces) firm tofu
- 1/2 cup unsweetened nondairy milk
- 1/2 to 1 teaspoon salt (to taste)
- Pepper, to taste
- 1 large eggplant, thinly sliced
- 1 jar (25 ounces) marinara sauce, store bought or homemade
- Cooked pasta (*use gluten-free pasta), for serving
The night before:
To make the ricotta: In a food processor or blender, combine all the ricotta ingredients. Blend until smooth and creamy. Store the ricotta and the sliced eggplant in separate containers in the fridge.
In the morning:
Oil the crock of your slow cooker and pour in one-third of the marinara sauce. Top with half of the eggplant, half of the ricotta, and another one-third of the sauce. Repeat the layers once more, then top with the remaining sauce. Cook on low for 6 to 8 hours. Serve over the pasta.
If your slow cooker does not run hot and the final product is too watery, prop up the lid on the handle of a wooden spoon and turn the slow cooker to high. In 30 minutes to 1 hour most of the water will evaporate.
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hoursPrint This Post