Ingredients

• 1 large eggplant, sliced 1/4 inch thick
• 1 cup breadcrumbs or polenta
• 2-3 tbsp. soy parmesan
• fresh basil leaves, chopped or torn
• olive oil spray
• 1 cup (8 oz) shredded vegan cheese
• Tomato Sauce:
• 1 medium onion, chopped
• 3 cloves garlic, minced or pressed
• 1 16-ounce can crushed tomatoes
• 1 tsp. oregano
• 1/2 tsp. basil
• salt and pepper to taste

Instructions

1. Salt the eggplant slices and put them in a colander to drain.
2. 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).
3. Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.
4. 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.
5. 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.
6. Place half of the eggplant slices on the bottom of the dish, edges overlapping.
7. Sprinkle with half the breadcrumbs.
8. Spoon half the tomato sauce and sprinkle half the shredded cheese over the breadcrumbs.
9. Repeat the process with the remaining ingredients and top with soy parmesan.
10. Bake uncovered for about 20 minutes, until slightly browned on top.
11. Sprinkle with fresh basil just before serving.