Eggplant Pomodoro (vegan)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 large eggplant (cut in 1/2-inch circles)
• salt (i used the course kind)
• 1 tablespoon olive oil
• 1 cup milk (i used soy)
• 3 tablespoons flour
• 2 garlic cloves (minced)
• 1 cup spaghetti sauce (i used home made pomodoro)
• 1/2 cup cheese (i used vegan mozzarella)
• 1/3 cup grated cheese (parmesan or romano is good)

Recipe

• 1 preheat oven to 450'f.
• 2 put the oven racks in the upper and lower thirds of the oven.
• 3 arrange the eggplant on a large baking pan and brush both sides with oil.
• 4 season with salt and pepper.
• 5 bake until golden brown and tender, about 25 minutes.
• 6 turn and rotate the slices half way through the cooking process.
• 7 for the sauce:.
• 8 whisk 1/4 cup of the milk, with the flour and garlic. put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. bring to a boil and reduce to a simmer. it should be pink. cook until it thickens up. about 2-3 minutes should do it.
• 9 spread the sauce on the bottom of a shallow 2 quart baking dish. alternate the layers of the sauce and cooked eggplant.
• 10 put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. this should take 10-15 minutes.
• 11 i added some italian bread crumbs on top of the cheese because i like how crunchy it gets.
• 12 bon appetit!