A plant-based version of eggplant parmesan that's creamy and flavorful. Made with a rich tomato sauce featuring garlic, fresh basil, and a white sauce with soaked almonds and nutritional yeast.
1: Prepare the tomato sauce by sautéing garlic with a bit of olive oil.
2: Add chilli flakes, fresh basil, and a pinch of sugar.
3: Stir in canned tomatoes and season with salt. Let simmer.
4: For the white sauce, blend soaked peeled almonds with nutritional yeast, cornstarch, olive oil, salt, and almond milk/water until smooth.
5: Combine the sauces and layer with eggplant in a baking dish. Bake until golden.
