– 1 large eggplant, sliced 1/4 inch thick
– 2 pieces of whole grain bread, toasted and made into breadcrumbs
– 2-3 tbsp. soy parmesan (or ground almonds)
– fresh parsley leaves, chopped, torn or left in sprigs
– olive oil spray
– sesame seeds (optional)
– shredded ‘mozzarella’ (I use Daiya)
– 1 medium onion, chopped
– 3 cloves garlic, minced or pressed
– 1 16-ounce can diced tomatoes
– 1 tsp. oregano
– 1/2 tsp. basil
– salt and pepper to taste
– 1/2 cup extra-firm tofu
– 1/2 cup unsweetened ‘milk’ (I use almond)
– 1/2 cup vegetable broth
– 2 tbsp. cashew butter or tahini
– 1 tsp. garlic powder
– 1 1/2 tbsp. nutritional yeast
– 2 tsp. corn starch
Salt the eggplant slices and put them in a colander to drain.
Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.
Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated.
Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it. Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.
Assemble the casserole: Preheat the oven to 350. Coat an 8×8 pan with sauce and follow with eggplant. Sprinkle with bread crumbs, then cheese sauce finally. Repeat three times ending with breadcrumbs. Sprinkle with sesame seeds & shredded ‘cheese’ and bake 30 minutes or until bubbly.
Sprinkle or garnish with fresh parsley just before serving.