Tofu Ricotta
1 package 16oz firm tofu drained well.  (Place in colander and put a heavy pot on top to squeeze out all of the water.)
2 tbsp fresh lemon juice
3 tbsp nutritional yeast
1 tbsp chopped garlic
1 tbsp dried basil
1 tsp Italian seasoning
1 tsp salt
3 tbsp water
salt and pepper to taste

Blend all ingredients in food processor until creamy.
You can add frozen spinach and kale if you want; just make sure you squeeze all the water out.

Cashew Parmesan
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 teaspoon sea salt
1/4 tsp garlic powder

Add all ingredients to food processor and pulse until fine.
Store in glass jar in refrigerator. Will last for 3-4 weeks.

• Peel eggplant and slice into thin rounds.
• Mix flour with spices and milk in food processor until creamy.
• Dip eggplant in flour mixture and than in breadcrumbs.
• Put into air fryer for 15 minutes or bake at 350 degrees for 15-20 minutes in pan lined with parchment paper. Be sure to turn over halfway through.

• Combine the pasta sauce and tomato sauce and mix well.
• Pour sauce on bottom of 9″x12″ glass pan.
• Layer eggplant on top of sauce.
• Top with more sauce and sprinkle with Cashew Parm.
• Next layer the Tofu Ricotta on top.
• Add another layer of eggplant and sauce and top with more Cashew Parm.

Bake at 350 degrees covered with foil for 20-30 minutes until heated through.