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    Home » Recipes » Tofu and Tempeh Recipes

    Italian Eggplant Casserole with Cashew-Tofu Ricotta

    Published: Oct 22, 2018 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    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.

    Serves: 8

    For the Cashew-Tofu Ricotta:

    • ½ cup cashews
    • ½ cup nutritional yeast (*use gluten-free)
    • 3 cloves garlic
    • 1 package (15 ounces) firm tofu
    • ½ cup unsweetened nondairy milk
    • ½ to 1 teaspoon salt (to taste)
    • Pepper, to taste

    Remaining ingredients:

    • 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 hours

    Italian Eggplant Casserole - Slow Cooker

    Kathy Hester is the author of The Vegan Slow Cooker.* Visit her on the web at Healthy Slow Cooking* and Busy Vegan*. 

    • Here are more vegan slow-cooker recipes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More recipes you may enjoy

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    • Vegan Crunchwrap Supreme

    Reader Interactions

    Comments

    1. Daley says

      November 02, 2011 at 1:12 pm

      This is in my crock pot now.
      I hope that it cooks hot enough to cook the raw garlic well.
      It smells great.
      This was very fun to make. Hope it turns out well.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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