Needed some Comfort Food. This Eggplant Parmesan with Pasta & Veggie-Cashew Creme Sauce turned out great. This is the easiest Eggplant recipe I’ve ever made. I got creative.  YUMMIE!!! Recipe below as best I can remember: Eggplant, Pasta, Sauce.

EGGPLANT
Filled bottom of large baking dish with 1 Cup Coconut Milk and 1 Cup Spaghetti Sauce; mixed Milk and Sauce with fork to combine.

-Sliced Eggplant 1/4 inch pieces
-Dipped in Low Sodium V8 Juice and then dipped in following Mixture and arranged side by side in baking dish.

2 TBSP Potato flour
2 TBSP Corn Meal
2 tsp Chia Seeds
2 tsp Flax Seeds
1 Tbsp Couscous
1 tsp Tumeric
1 tsp Basil
1 tsp Garlic
1 TBSP Lemon Juice

-Covered everything with more Spaghetti Sauce.

-Baked at 375 degrees in Preheated Oven for 55 minutes.

CASHEW CREAM —
Mix/Blend following in Blender:
1 Cup Soaked Cashews
1 Cup water or non dairy milk
Small white potato
TBSP Nutritional Yeast
Garlic
Bring to boil until desired thickness. (Watch carefully)

VEG-CASHEW CREAM SAUCE
Cooked until tender
2 Sliced Potatoes
2 Sliced Carrot
Onion

Combined in blender latter vegs and their cooking water with 1/2 Cup of above Cashew Cream.
(I freeze the extra Veg-Cream Sauce in 1/2 Cup freezer containers.)

Combined Sauce with cooked Pasta. Add Slices of Eggplant. Enjoy!