This recipe comes from Veganomicon and is slightly adapted here to be Whole 30, Paleo and soy free.
1 small eggplant
2 small zucchini
1/4 cup olive oil
2 cans diced tomatos
1/8 cup olive oil
1 clove garlic
1/2 onion, diced
1/2 teaspoon cinnamon
2 teaspoons dried oregano
1 1/2 cups raw cashews, soaked
juice from half a lemon
1 clove garlic
1 teaspoon cumin
For the top layer:
1/2 cup Panko (Japanese bread crumbs) or 1/2 cup macadamia nuts, finely processed
First, soak the cashews for at least 4 hours.
Preheat oven to 400 degrees. Lightly oil baking sheets.
Slice the vegetables lengthwise. Rub eggplant with salt and set aside in a colander to release excess moisture. Pat dry with a paper towel.
Place the vegetables on the baking sheets and sprinkle with the 1/4 cup olive oil.
Roast until the vegetables are tender.
In a saucepan, on medium, saute the onions in the olive oil. Kalamata oil is one of the tastiest olive oils. Once they are tender, add the garlic. Add the spices and stir around for a minute or two. Add the cans of tomatoes and allow to simmer for 15-20 minutes. I like to use an immersion blender to make it super smooth before using but you don't have to. Set sauce aside until you are ready to layer.
Combine all ingredients in a food processor and process until smooth. Add a bit of water, if too thick.
Assembling the Dish:
Lightly oil a 9 x 13 baking dish and begin layering your layers.
This is how I layer it:
More Tomato Sauce
Breadcrumbs (Or crushed macadamia nuts)
Bake for 35 minutes or until lightly browned. Allow to cool for about 10 minutes before slicing and serving.