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1.
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Preheat oven to 375 degrees F. Place milk in a shallow pan and let eggplant slices lay in it.
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In a shallow pan, mix the bread crumbs and the basil; set aside.
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2.
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Prepare the tomato sauce by sauteing the onion, olive oil, and margarine in a medium saucepan over medium heat, until it slightly caramelizes (about 5 minutes).
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Add the red pepper and garlic and saute for one more minute.
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Add the remaining tomato sauce ingredients and cook for 15 minutes over low heat.
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If you would like it to be smoother, blend it in a blender or processor, but I prefer it slightly chunky, especially with this recipe.
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3.
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Prepare the cheeze sauce by placing all ingredients (except for arrowroot powder) in a small saucepan over medium heat until it begins to bubble, whisking constantly.
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Whisk in arrowroot powder until it begins to thicken and set aside (the sauce will thicken as it sits).
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4.
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Grease a baking sheet with olive oil.
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Dip the milk-soaked eggplant slices into half of the bread crumb mixture until lightly coated on both sides.Transfer breaded slices to the baking sheet and bake in the oven for 20 minutes (or until the bread crumbs begin to brown slightly).
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5.
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To assemble the casserole, place a small amount of tomato sauce on the bottom of a 9 x 13 baking dish (about 1/3 cup).
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Spread and place eggplant slices on top.
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Pour cheeze sauce on top of the eggplant slices, followed by the rest of the tomato sauce.
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6.
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Bake uncovered for about 20 minutes, remove and sprinkle with remaining bread crumb mixture.
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Finish baking for an additional 20 minutes, or until the eggplant can be cut easily with a knife.
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Let cool slightly.
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Enjoy!
