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2 large eggplants, sliced 1/4 inch thick
4 pieces whole grain bread
1 t. dried oregano
1 t. dried thyme
Salt and pepper
Store-bought dairy-free soy parmesan, if desired
Olive oil, for brushing
For the Cheese Sauce
1 cup blended silken tofu (blended until creamy in a blender or food processor)
1 cup vegetable broth
1/2 cup dairy-free plain soy milk or almond milk
1/4 cup nutritional yeast
3 T. tahini
1 t. onion powder
1 t. garlic powder
1/2 t. salt, or to taste
2 T. corn starch
For the Tomato Sauce
1 t. olive oil
1 medium onion, finely chopped
4 cups store-bought tomato pasta or marinara sauce
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1st Keep
 lmckendry
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Comments
I found the cooking times were off. Broiled for much longer and baked for 30 minutes.
Didn't really like it that much. Wouldn't make it again