Ingredients

Bread

3 eggplants

250 g flour

250 g of water

220 g breadcrumbs (Panko)

750 ml oil, for frying

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon of salt for spreading

1 teaspoon salt

 

Sauce

900 ml of soy cream, neutral flavor, unsweetened

115 g vegan butter

70 g flour

Salt and pepper to taste

100 g vegan cheese

1 pinch of nutmeg

Tomato sauce

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

Salt and pepper to taste

500 g peeled tomatoes

1 dessert spoon of sugar

1 glass of white wine

1 tablespoon of oregano

Fresh basil

  

Instructions

To prepare the eggplants, cut them into 1 cm thick slices. Spread them on a serving plate and sprinkle with salt. Then, place sheets of kitchen paper on top and leave to rest for 20 minutes.

While you wait, in a bowl mix the flour, water, garlic, paprika and 1 teaspoon of salt. Mix well. In another bowl, add the Panko.

Dry the eggplants with kitchen paper. To coat the eggplants, dip each one first in the flour-water mixture and then in the Panko. Repeat the process with all the slices. Fry all the eggplants in hot oil.

Sauce

Heat the vegetable drink, without letting it boil. In a separate pan, add the butter and let it melt. Then, add the flour and stir.

When the dough forms a ball, add the milk little by little (100 ml at a time), stirring constantly.

Add the cheese and seasoning, and stir until you have a creamy, lump-free sauce.

 

Tomato sauce

In a pan, sauté the chopped onion and garlic over medium-high heat.

Add the white wine and increase the heat to high to let the wine evaporate.

Then add the peeled tomatoes and seasoning and cook for 20 minutes over low heat.

Assembly

Preheat your oven to 180º.

On a baking tray, start making the layers. First the tomato sauce, then a layer of eggplant, tomato again and bechamel sauce. Repeat until you have 3 layers of eggplant, finishing with the bechamel sauce and more grated cheese, if you prefer.

Bake in the oven for 30 minutes, or until golden brown.

Before serving, let it stand for 10 minutes and it's ready!