Preplanning: Prepared equivalent of 5-Flax Meal & water egg substitutes

(1 TBSP Flax Meal and 2 1/2 TBSP of Water make equivalent of 1 egg.
Stir and place mixture in refrigator for at least 10 minutes.)
Ground a cup and half of Dry Oats for the flour.

INGREDIENTS:

Eggplant (sliced sideways or cubed)
Yellow Squash (sliced sideways or cubed)
Tomato Sauce
1 or 2 tomatoes
Nutritional Yeast
Vegan Parmesan Cheese
Oat Flour
Flax-Egg Substitute
Bread Crumbs
Sweet Onion
Mushrooms
(To make extra cheesy, also add Cashew Cheese Sauce. Recipe below.)

Preheat oven to 375 degrees.

INSTRUCTIONS:

Wash & Slice or cube Eggplant and Yellow Squash, enough to fill dish.
Dip slices of Eggplant in Oat Flour,
then Flax-egg mixture, and then in the Bread Crumbs.
Then Broil or Fry several slices at a time until Eggplant is tender.
(Could Grill)

Pour 1/2 - 1 Cup Tomato Sauce in baking dish.
Layer some of the fried Eggplant in dish.
Cover with some more spaghetti sauce or tomato sauce.
Add a layer of Yellow Squash (Squash can be blanched or steamed beforehand)
Add pepper, Basil, Garlic, Chives, Cumin, Nutritional Yeast.

Add another layer of Eggplant and Squash.
Coat each layer with Tomato Sauce. Continue until dish is almost full.

Sauté enough Sweet Onion and sliced Mushrooms to cover top of dish. Scoop onto top of layers.
Add a layer of thinly sliced tomatoes.
Sprinkle more Nutritional Yeast along with Vegan Parmesan.

Bake for approximately 45 minutes at 375 F until done.

CASHEW CHEESE SAUCE
Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett

1 cup raw cashew nuts
2 cups water or Non-Dairy Milk
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes [Nutritional Yeast]
1/2 teaspoon garlic powder

Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe, cook in crockpot [easier] until thick,
and freeze in serving size containers.)