Name: Eggplant, Vegetable, and Vegan Béchamel Layered Casserole
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/2 cup tomato sauce; 1 cup vegetable broth; 1/2 cup all-purpose flour; 1/2 cup unsweetened almond milk; 1/2 cup nutritional yeast; Salt and pepper to taste

Eggplant, Vegetable, and Vegan Béchamel Layered Casserole

A meat-free version of the classic Greek dish using eggplant and a vegan béchamel sauce.

75 minutes4 servings

Method

Preheat oven to 375°F (190°C).
Slice eggplant into 1/4-inch rounds and toss with olive oil. Bake for 20 minutes until tender.
In a skillet, cook onion and garlic until softened. Add oregano, cinnamon, and tomato sauce. Simmer for 10 minutes.
In a separate pan, make vegan béchamel sauce by melting butter, adding flour, then gradually stirring in vegetable broth and almond milk. Cook until thickened. Stir in nutritional yeast.
Layer cooked eggplant, meat mixture, and vegan béchamel sauce in a baking dish. Repeat layers.
Bake for 25-30 minutes until golden and bubbly.

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