There's no Parmesan in this Vegan Eggplant Parm but you won't miss it! This flavourful dairy-free alternative to a savoury classic is loaded with veggies and topped with creamy cashews for an incredible vegan meal that will definitely have you asking for seconds.
Preheat oven to 450 degrees F.
Cut eggplants into 1 cm-thick rounds. Cut zucchinis in half and then into strips lengthwise.
Lay eggplants on a large baking tray and brush liberally with olive/avocado oil. Sprinkle with salt and pepper. Place zucchinis on another tray and brush with oil and sprinkle with salt and pepper.
Bake eggplant in oven for 5 minutes each side. Bake zucchini in oven for 3 minutes each side. When done, remove from heat.
Meanwhile, heat coconut oil in a large pan. Add onion and bell pepper and sauté for 5 minutes. Add garlic and cook for another minute, stirring regularly so garlic doesn't burn.
Add chopped tomatoes, basil and oregano and bring to a simmer. Once peppers are fairly tender, add spinach and allow to wilt fully.
Cover the bottom of a large casserole dish with half the tomato sauce mixture. Layer half the eggplant on top of this, then all the zucchini, spread out, then the other half of the eggplant. Top with the rest of the sauce.
Bake in oven for 10 minutes. While it cooks, pulse cashews in a food processor or blender until broken down with some pieces remaining. After the 10 minutes has elapsed, remove dish, turn off oven, top with cashews and return to turned-off oven for 5-10 minutes. Check regularly to ensure it doesn't burn.
Remove from oven and let cool for 5-10 minutes before serving.