Just love Bryanna's cookbooks and recipes. This is so easy, healthy, and Italian!

For 6 servings:

About 3 pounds of eggplant, sliced 1/4 " thick (I use 2 medium- large eggplants)
2 cups Dairy Free White Sauce (recipe at end)
3/4 cup toasted bread crumbs
1/2 cup soy parmesan substitute cheese

Note:

I make my own marinara sauce, using puree, crushed tomatoes, minced garlic and basil. Or you can buy your own oil free marinara sauce. Whatever is easiest! Re the breadcrumbs, you can buy organic ready made breadcrumbs and in non-stick skillet, cook crumbs on medium-high heat till nicely browned. Watch so as not to burn. Or you can prepare your own, using whole wheat/grain breadcrumbs, put in processor till crumbly and then brown as above.

Prepare the breadcrumbs and set aside.

Brush eggplant slices with a wee bit of olive oil, and broil slices about 3-4 inches from heat on both sides till lightly browned and softened. Remove from broiler and set aside till ready to layer dish.

Preheat oven to 325. Lightly oil a lasagna size pan. Lay half the eggplant on the bottom, top with half the bread crumbs, and spread with half of the tomato sauce, half of the white sauce, and sprinkle with the soy parmesan. I also sprinkle chopped fresh basil on the layer. Then layer the remaining ingredients and bake for 20-30 minutes till bubbly and brown.

At times I also add a topping of grated soy mozzarella cheese on the top - especially for the carnivores who are used to the 'cheese'.

The White Sauce (This is so good and easy to make.)

1 cup soy or rice milk
1/2 cup crumbled extra-firm silken tofu or regular medium-firm tofu
1/2 cup water
1 chicken style veggie broth cube, crumbled (enough for 1 cup of liquid)
1/2 tsp salt (optional: I don't use salt!)
2 T dairy free margarine
1 1/2 to 3 T unbleached flour
large pinch of freshly grated nutmeg (I use ground nutmeg.)
large pinch of white pepper
Place soymilk, tofu, water veggie broth cube in blender and combine until very smooth. Keep mixture in processor and set aside.

Melt margarine in pan and whisk in the flour. Continue whisking over medium-high heat for a few minutes, but be sure to remove it from the heat before it starts to change color. Scrape this mixture into the food processor and process all till well mixed. Return this mixture to sauce pan and heat till boiling, then lower heat and simmer for a few minutes. Keep stirring so as not to scorch.

This comes from Grogan's wonderful cookbook, "Nonna's Italian Kitchen". I have tried many of her recipes and enjoyed them all. Google her name and check out her recipes, blogs and vegan cooking hints.