Baked Eggplant with Cashews

As we head into the Autumn season this hearty eggplant dish is a perfect comfort food. The dish is rich in flavor and complexity.

The eggplant is mixed with Panko and brown sugar then layered with tomatoes, onions, celery, and bell pepper. Topped with cashews and baked until golden brown and crispy, this one is a real crowd pleaser.

The original recipe called for dry whole wheat bread crumbs, I have adapted the recipe to use Panko (aka Japanese bread crumbs) instead. I favor the additional crunch and texture that the Panko provides.

Also if you are watching your carbs, you can use Splenda brown sugar as a substitute for regular brown sugar with no impact to the recipe.

Ingredients

• 2 eggplants (large), sliced
• 1 onion, finely chopped
• 1 Roma tomato, seeded and chopped
• 1 celery stalk, diced
• 1 cup Panko
• 1/2 cup soy milk
• 1/2 cup heavy cream
• 1/2 cup cashews
• 1/2 cup red bell pepper, finely chopped
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1 teaspoon saffron, slightly chopped
• 1/2 teaspoon brown sugar
• Sea salt to taste

Preparation

1. Preheat oven to 375 F
   
   
2. Grease a medium size baking or casserole dish
   
   
3. Arrange ½ the slices of eggplant on the bottom of the dish
   
   
4. Season eggplant with salt
   
   
5. Add Panko and brown sugar to medium mixing bowl and stir to combine
   
   
6. Sprinkle ¼ of brown sugar over layer of eggplant slices
   
   
7. In large bowl, combine ½ cup breadcrumb mixture, onion, tomato, celery, red bell pepper, and olive oil
   
   
8. Season mixture with dried oregano and saffron
   
   
9. Spoon mixture over layer of eggplant
   
   
10. Top with remaining eggplant slices
    
    
11. Top with remaining breadcrumb mixture
    
    
12. Add soy milk, heavy cream and cashews to blender- blend until mixture is smooth
    
    
13. Pour milk mixture over eggplant
    
    
14. Bake 30 minutes until crisp and golden brown