Vegan Crispy Baked Eggplant

This Vegan Baked Eggplant with simple homemade Queso sauce is an easy and comforting recipe perfect for dinner or holidays. Crunchy, delicious and meat-eaters approved.

📝 Ingredients

• 1 1/2 c Panko breadcrumbs
• 1/3 c neutral oil (such as grapeseed oil)
• 1 (1 lb) eggplant (peeled and cut into 1/3 in thick slices)
• 1 c (115 gr) fresh or frozen corn kernels
• 1 1/4 c white cheese sauce (store-bought or homemade - recipe follows)
• 1/4 c fresh Mint leaves
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/2 c cashews
• 1 tsp apple cider vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 c water

👨‍🍳 Instructions

1. 1--- For the eggplant ---
2. 2Preheat the oven to 400 F and line a baking sheet with a parchment paper. Add Panko breadcrumbs to a shallow bowl along with 2 tbsp of oil, 1/4 tsp of salt and 1/4 tsp of pepper. Toss to combine.
3. 3Brush both sides of eggplant rounds with 1/4 cup of oil and season with 1/2 tsp of salt and 1/4 tsp of pepper. Drop each eggplant round into breadcrumbs, coating only one side of it. Place the eggplant, Panko side down on a baking sheet.
4. 4Brush the eggplant tops with about 1 - 1/2 teaspoon of white cheese sauce and sprinkle with about 2 tbsp of breadcrumbs.
5. 5Bake for 10-15 minutes until eggplant is tender and breadcrumbs turned light brown.
6. 6Place 3-4 eggplant rounds on a plate, sprinkle with 1 tablespoon of toasted corn and drizzle with 2-3 tablespoons of white cheese sauce. Top with fresh mint leaves and serve.
7. 7--- For the corn ---
8. 8Heat 1 tbsp of oil in a medium skillet and over medium heat. Add corn kernels, 1/4 tsp of salt and 1/4 tsp of pepper and cook corn stirring occasionally until it looks toasty on the sides, about 7 minutes. Transfer corn to a bowl.
9. 9--- For white cheese sauce ---
10. 10Soak cashews in water for 4 hours OR add them to a pot filled with 1 cup of water. Put on a stove, bring to a boil and cook on a medium heat for 3 minutes. Drain the cashews.
11. 11Add cashews to a bowl of food processor along with apple cider vinegar, garlic powder, onion powder, salt and 1/2 cup of water. Process until the sauce is smooth and without chunks.