*There are alot of ingredients but the recipe is fairly simple and results in a decadent, satisfying dish.
2 medium eggplants
1 cup chopped onion
2 cloves minced garlic
1 teaspoon olive oil
2 cups cooked mashed chickpeas
2 cups tomato puree
1/4 cup chopped parsley
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
2 cups soy, rice or oat milk
1/2 cup nutritional yeast flakes
1/4 cup flour (whole wheat works fine)
1 tablespoon margarine
1/2 cup bread crumbs (optional)
Slice the eggplants into 1/4 inch rounds, sprinkle with salt and let sit in a colander in the sink while you prepare everything else. In a medium skillet, saute the onion and garlic in olive oil until they start to brown. Stir in the beans, tomato puree, parsley, lemon juice, cinnamon, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, stirring occasionally for 15 minutes.
Preheat oven to 350F. In a small saucepan, whisk together the non-dairy milk, nutritional yeast and flour. Heat over medium heat, whisking constantly. When the sauce thickens, add the margarine and 1/2 teaspoon salt. Remove from heat, cover and set aside.
Rinse the eggplants to remove the salt and pat dry with a towel. In a lightly-oiled casserole dish, place a layer of the eggplant and half the bean filling. Repeat ending with a top layer of eggplant. Pour the sauce over the eggplant, covering completely. If desire, sprinkle the top with bread crumbs. Bake for 45-60 minutes until the eggplant is soft, the dish is bubbling and lightly browned. Cool for 10 minutes before cutting into squares.