Vegan Eggplant Parmesan Bake

3 medium eggplants (about 3 ½ pounds), sliced ¼-inch thick

Sea salt

1 Tablespoon olive oil, plus extra for brushing

subheading: For the marinara sauce:

½ onion, chopped

2 small zucchini and or summer squash, chopped

2 roasted red bell peppers, chopped

1 (28 ounce) jar tomato sauce (such as Bertolli Tomato & Basi)l

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano leaves, chopped

1 tablespoon fresh basil leaves, chopped

2 Tablespoons balsamic vinegar

1 Tablespoon granulated sugar

1 cup cooked quinoa

coarse salt and freshly ground pepper

2 Tablespoons bread crumbs, for sprinkling

subheading: For the Mozzarella sauce:

¾ cups raw cashews*

½ cup water

1 tablespoons lemon juices

¾ teaspoons sea salt

1 garlic clove

½ teaspoon onion powder

1 Tablespoon cornstarch

2 Tablespoon chopped fresh basil

Directions at layersofhappiness.com

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