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 basil leaves, chopped or torn
olive oil spray
Tomato Sauce:
1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16-ounce can diced tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable broth
2 tbsp. tomato paste
salt and pepper to taste
"Cheese" Sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
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 (you may have to do this
in two batches). 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. Spray or wipe an 8x8-inch
non-metal baking dish with a small bit of olive oil. Place half of the eggplant
slices on the bottom of the dish, edges overlapping. Sprinkle with half the
breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the
breadcrumbs and sprinkle lightly with soy parmesan. Repeat the process with the
remaining ingredients (reserving some bread crumbs for on top, as mentioned
above). Bake uncovered for about 20 minutes, until slightly browned on top.
Sprinkle with fresh basil just before serving. Serves 4.
Each serving provides approximately: 238 Calories
(kcal); 9g Total Fat; (30% calories from fat); 13g Protein; 32g Carbohydrate;
0mg Cholesterol; 477mg Sodium; 8g Fiber. (These figures, especially fat and
sodium, vary drastically depending on the exact ingredients you use.)