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1
To make the Filling:
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2
In a large skillet over medium heat, warm the oil.
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3
Add the onion and saute for 7 minutes, until almost translucent.
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4
Add the mushrooms, walnuts, and soy sauce to the skillet.
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5
Stir and saute for 5 to 7 minutes, until the onion is translucent and the mushrooms begin to cook down.
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6
Add the tomatoes, beans, cinnamon sticks, garlic, salt, and black pepper to the skillet, stir, and cook for 10 minutes.
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7
Add the fresh parsley and ground cinnamon to the skillet.
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8
Stir.
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9
Remove from the heat, cover, and set aside.
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10
To make the Sauce:
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11
In a large skillet over medium heat, warm the oil.
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12
Once the oil is hot, whisk in the flour.
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13
Cook for 2 to 3 minutes, until you can smell the flour cooking.
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14
Slowly add the almond milk and nutritional yeast to the skillet, stirring constantly to prevent lumps.
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15
Reduce the heat to medium-low and cook for 10 minutes, until the sauce reaches a thick, gravy-like consistency.
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16
Add the salt, nutmeg, and black pepper to the skillet.
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Stir well.
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18
Remove from the heat, cover, and set aside.
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19
To make the Eggplant Layers:
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20
In a large mixing bowl, place the eggplant slices.
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21
Cover with water.
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22
Add the salt and soak for 30 minutes.
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23
Preheat the oven to 350F (180C).
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24
Line a baking sheet with parchment paper.
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25
Drain and rinse the eggplant slices.
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26
Place them on a plate lined with paper towels and pat dry.
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27
In a medium shallow bowl, place the almond milk.
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28
In another medium shallow bowl, mix together the flour, cornmeal, oregano, and black pepper.
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29
Dip each eggplant slice in the almond milk, and then in the flour mixture.
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30
Place the slices on the prepared baking sheet.
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31
Bake for 35 minutes, until golden brown, flipping halfway through the baking time and brushing well with the oil to help them brown.
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32
Remove from the oven and set aside to cool slightly.
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33
When they are cool enough to handle, place 1/2 of the eggplant slices in the bottom of a 9 x 13-inch (5 x 5-cm) glass baking dish.
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34
Remove the cinnamon sticks from the Filling and spread the Filling evenly over the first eggplant layer.
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35
Top with the remaining eggplant slices and pour the Sauce over the top.
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36
Sprinkle the top of casserole lightly with the nutritional yeast and bake for 30 to 45 minutes, until bubbly.
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37
Remove from the oven.
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38
Let stand 5 minutes.
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39
Serve.
