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Preheat oven to 400 F.
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Lightly salt eggplant rounds and allow to rest in a colander in the sink while the oven preheats. This will help to remove excess moisture from the eggplant.
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Pat the eggplant rounds dry with a paper towel and place them on a parchment paper lined baking sheet and bake for 12 minutes (or until fork tender).
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Blend all ingredients for the creamy sauce in a blender until completely smooth. It will be very liquid at this stage. It will set into a thicker sauce thanks to the cornstarch and nutritional yeast during the cooking process. Set aside.
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Crumble tofu for the cheesy tofu crumble into a large bowl. Crumble pieces to the size of a pea or smaller. Add in all other cheesy tofu crumble ingredients and stir to combine. Set aside.
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Heat 1/2 teaspoon oil in a skillet and sauté onions and mushrooms for about 5 minutes, or until starting to brown. Set aside.
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Sauté spinach in a large skillet using a small amount of water to help it wilt. Set aside.
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Grease a 9” square pan.
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Start the layering by placing 1/3 of the eggplant slices in the bottom of the pan without overlapping (the gaps will be filled in with the subsequent layers).
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Pour 1/3 of the creamy sauce on top of the eggplant.
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Layer on 1/3 of the eggplant.
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Spread the layer of rice, being sure to fill in the edges.
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Layer on the spinach.
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Layer on the onion and mushroom mixture.
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Pour 1/3 of the creamy sauce on top of the onion and mushroom mixture.
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Layer on 1/3 of the eggplant.
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Layer on the tomato slices.
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Pour 1/3 of the creamy sauce on top of the tomato slices.
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Spread the cheesy tofu crumble of top evenly.
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Cover with aluminum foil.
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Bake for 30 minutes.
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Remove aluminum foil.
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Bake for an additional 10-15 minutes (until top is golden and crispy).