Ingredients

• 4 eggplants
• 6 tablespoons olive oil
• 6 garlic cloves, crushed
• 1 teaspoon oregano
• 1 teaspoon thyme
• 4 cups diced tomatoes (better if fresh but organic jarred tomatoes are ok)
• 1 cup raw cashews, soaked for 2hrs-overnight
• 1 cup plain soy milk
• 1/3 cup Canola Oil
• 2 tablespoons Yellow Miso Paste
• 1/2 cup nutritional yeast
• 1 tablespoon onion powder
• 2 cups spinach (about 1 bunch)

Directions

1. Preheat oven to 350
2. Slice the eggplants lengthwise, so they are in long, oblong discs. Salt each side of the discs and leave them for about 30 minutes to sweat.
3. Heat 2 tbsp olive oil in a large pan.
4. Add 4 of the crushed garlic cloves to the pan and heat for 1 minute without letting it brown
5. Throw in the oregano and thyme for 1 minute, stirring everything together.
6. Add the tomatoes, turn the heat down to low and let everything simmer while you prep the rest of the dish.
7. Time for the Cashew "Cheese!" Place the cashews in a high-speed blender along with the soy milk and the canola oil. Blend for 1-2 minutes.
8. Add in the 2 crushed garlic cloves, nutritional yeast, onion powder and the miso paste. Blend everything until it becomes thick and creamy. Set aside.
9. Add the spinach to the simmering tomato sauce. Stir, cover again.
10. Take the remaining olive oil and the now-moist and salty eggplant slices, and brush each one with oil on either side. Place them on a baking sheets and bake for about 15 minutes, rotating their place in the oven every 5 minutes or so depending on how many trays you have in there.
11. When all of the eggplant slices are nice and tender, it's time to assemble the meal! In a large casserole dish place one layer of eggplant so that it covers the bottom of the dish.
12. Generously cover the eggplant with some of the Cashew "Cheese"
13. Scatter some fresh basil leaves over the Cashew "Cheese"
14. Spoon some of the tomato sauce into the dish so that it covers everything.
15. Repeat this process until you have run out of ingredients. The top layer should be eggplant covered in Cashew Cheese only.
16. Bake for 35 minutes.
17. Serve. Eat. YUM!