Eggplant Yeast Bake

2 tablespoons oil
2 garlic cloves, diced
3 large onions, sliced
4 tablespoons tamari
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon salt
3 tablespoons whole wheat flour
1/2 cup nutritional yeast
1 cup water
3 tablespoons tahini
1 large eggplant, peeled and cut into  1/4 inch thick rounds
1/4 teaspoon paprika

Heat oil in a frying pan over medium heat. Add garlic, onions and sauté for 5 minutes. Season with 1 tablespoon 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.



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