Italian Eggplant Casserole with Cashew-Tofu Ricotta

What can I say? I’m really enjoying “The Vegan Slow Cooker” and not having to deal with tons of dishes every night. This is the fourth recipe I’ve made from the book and it was a hit. Thinly sliced eggplant is layered with a marinara sauce and creamy cashew-tofu ricotta. More like a thick sauce than a casserole, I served mine over a bed of whole wheat rotini pasta and a side of spring mix salad with lemon juice.

The dish was easy enough to throw together, but I used store-bought marinara to make it even easier. Call me lazy. Simply throw the tofu, cashews and other ingredients into a food processor, slice the eggplant and layer with the marinara in your crockpot. Cook on low for 6 to 8 hours. That’s it.

I was worried that the eggplant would turn out bitter since the recipe doesn’t require you to salt and blot it with a towel, but it wasn’t bitter at all.

This dish is definitely a keeper.

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