Ingredients

2 Tbsp. oil
2 each garlic cloves, diced
3 large onions, sliced
4 Tbsp. tamari
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. salt
3 Tbsp. wholewheat flour
1/2 C.(s) nutritional yeast
1 C.(s) water
3 Tbsp. tahini
1 large eggplant, peeled and cut into
1/4 inch thick rounds
1/4 tsp. paprika

Cooking Instructions

Heat oil in a frying pan over medium heat. Add garlic, onions and Saute for 5 minutes. Season with 1 Tbls. tamari and half the garlic, basil and salt. In a small pot, combine the flour and nutritional yeast. Add water, tahini and the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. If too thick, add more liquid. Oil an 8 x 12 inch baking dish. Pour in a layer of sauce, then a layer of sliced eggplant and a layer of onions. Repeat the layering, finishing with the sauce. Sprinkle with paprika. Bake at 350f for 30 minutes.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)