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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: