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Baked Eggplant Parmesan Stacks

Lindsay Rey
  • 50 minutes
  • Serves 4

INGREDIENTS

1 tsp

Basil, dried

1

Eggplant, medium large

1/2 tsp

Garlic powder

1/2 tsp

Onion powder

1

Brick extra firm bean curd

1 3/4 tbsp

Lemon juice

1

Marinara sauce

1/2 cup

Remaining mayo from recipe above

1/2 tsp

Granulated sugar

1 tbsp

Italian seasoning

1 1/3 tbsp

Nutritional yeast flake

1 1/4 tsp

Salt

1

Salt

1/2 cup

Cashew pieces, raw

1 cup

Panko bread crumbs

6 tbsp

Water