BAKED EGGPLANT PARMIGIANA
Cut a large eggplant into 1.5cm thick slices.
½ fill a shallow tray with veggie stock. Sit the eggplant slices into the veggie stock, turn after 2 mins and allow the other side to absorb stock for 2 minutes.Place the soaked eggplant slices on a baking tray & bake in a hot oven for 20-30 minutes until softened.
Spread the tops of the eggplant slices with tomato paste and a sprinkling of Italian herbs.
Combine in a microwave safe measuring jug:1 cup plant milk of choice
2 Tablespoons nutritional yeast
1 Tablespoon cornflour
Whisk until cornflour has dissolved and then microwave on high for 2 mins until thickened.
Spread cheese sauce over the top of the tomato paste.
Return the eggplant slices to the oven & bake for a further 20 mins.
Serve while still warm.