Creamy Creole Eggplant Casserole
INGREDIENTS
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2 medium eggplants (about 1.25 pounds each)
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1 medium onion, chopped
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1 large green bell pepper, chopped
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2 ribs celery, chopped
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2 cloves garlic, minced
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6 ounces mushrooms, sliced (about 2 cups sliced)
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1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
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2 tablespoons minced parsley
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1/2 teaspoon dried thyme
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1/4-1/2 teaspoon cayenne pepper (or to taste)
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1 teaspoon paprika (smoked or regular)
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1/4 teaspoon freshly ground black pepper
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6 ounces silken tofu (1/2 package Mori-Nu, Lite preferred)
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1 ounce raw cashews (a little less than 1/4 cup)
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1/2 teaspoon onion powder
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2 tablespoons water
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2 teaspoons salt (or to taste)
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1 tablespoon nutritional yeast
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1 slice whole wheat bread, toasted and made into bread crumbs (or use pre-seasoned breadcrumbs and omit basil and oregano, below)
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1/8 teaspoon dried basil
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1/8 teaspoon dried oregano
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