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Vegan Eggplant Parmesan

Name: Vegan Eggplant Parmesan
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Ingredients: 3 1/2 lb Eggplant; Sea salt; 1 tbsp Olive oil plus extra for brushing; 1 Tablespoon olive oil; 1/2 onion; 2 Zucchini and or summer squash; 2 Roasted red bell peppers; 28 oz Vegan tomato sauce; 1 tbsp Fresh thyme; 1 tbsp Fresh oregano leaves; 1 tbsp Fresh basil leaves; 2 tbsp Balsamic vinegar; 1 tbsp Granulated sugar; 1 cup Cooked quinoa; Coarse salt and freshly ground pepper; 2 tbsp Bread crumbs for sprinkling; 3/4 cup Raw cashews; 1/2 cup Water; 1 Tablespoon Lemon juice; 3/4 teaspoon Sea salt; 1 Garlic clove; 1/2 teaspoon Onion powder; 1 Tablespoon Cornstarch; 2 Tablespoon Chopped fresh basil