1 med. eggplant, unpeeled, sliced into 1/2 in. rounds
2 ripe tomatoes, thinly sliced
1/2 c. water
1/4 c. nutritional yeast flakes
2 tbsp. fresh lemon juice
2 tbsp. sesame tahini
2 tbsp. rolled oats or flour (I used wheat flour)
1 tbsp. kuzu, arrowroot, or cornstarch (I used cornstarch)
1 tsp. onion powder
1/4 tsp. salt
1/2 c. vegan parm
I added garlic to this as well.
Preheat broiler. Place eggplant slices on a dry baking sheet. Broil 5 inches from heat source for about 5 minutes. Turn over and continue broiling until fork tender, only about 2 minutes longer. Transfer to an oiled baking dish (FYI basil olive oil is to die for) that is large enough to fit the eggplant in a single layer. Top with tomato slices.
Preheat oven to 400 degrees. Combine remaining ingredients, except vegan parm, in a blender and process until completely smooth. Pour over eggplant and tomatoes. Sprinkle top evenly with vegan parm. Bake until golden brown and bubbly, about 25-30 minutes.
YUM. Serve over with pasta & sauce. I didnt have vegan parm so I omitted it but it still came out great.