Vegan Recipe Collection Over 800 Vegan Recipes

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2 cups white sauce (see below)
3/4 cup toasted breadcrumbs
1/2 cup soy Parmesan
For the tomato sauce:
1/2 medium onion, minced
2 cloves garlic, chopped
1 tbsp olive oil
4 cups chopped fresh or canned, drained plum tomatoes
1/3 cup chopped fresh basil
Salt and pepper to taste
Method
Salt the eggplant and place it in a colander to drain while you make the white sauce (see below).
Prepare the breadcrumbs and set aside.
To make the tomato sauce, sauté the onion and garlic in the olive oil in a heavy, medium pot until
softened. Add the tomatoes and simmer for about 15 minutes. Add the basil and salt and pepper to taste
(add a pinch of sugar if using canned tomatoes). If you prefer a smooth sauce, run it through a blender or
food processor briefly before add the basil.
Rinse the eggplant and pat it dry. Brush with olive oil and broil it 3-4 inches from the heat on both sides
until it is slightly browned and soft inside.
Preheat over to 325F. Oil a 10-inch casserole. Lay half the eggplant on the bottom and top with half the
breadcrumbs. Spread with half the tomato sauce, half the white sauce and half the soy Parmesan. Layer
the remaining ingredients. Bake for 20 minutes or until bubbly and browned on top.
White Sauce (makes 2 cups)
For the white sauce:
Blended mixture:
1-cup soymilk or rice milk
1/2 cup crumbled extra-firm silken tofu pr regular medium firm tofu
1/2-cup water
1 vegetarian broth cube, crumbled (enough to make 1 cup liquid)
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