Preheat oven to 350 degrees F. Arrange eggplant in a single layer on two parchment paper-lined baking pans and bake for about 20 minutes or until eggplant is tender. Set aside.
Place raw almonds and
nutritional yeast in a food processor and pulse until the texture of grated Parmesan is reached. Remove from food processor and mix with bread crumbs.
To prepare the tomato sauce, cook tomatoes and dried tomatoes in a saucepan over medium-low heat until soft, about 10 minutes. Place in a food processor or blender and puree. Heat 2-3 tablespoons water in a medium skillet and saute the onion and garlic for 2 minutes or until tender. Add the pureed tomato mixture,
MatoZest and pepper. Bring to a gentle boil, reduce heat to low, cover and simmer for 30 minutes. Stir in basil.
To prepare the filling, place the tofu, lemon juice, nutritional yeast and remaining ingredients in a food processor or blender and blend until smooth.
To assemble, lightly oil a baking dish (see note). Place a thin layer of tomato sauce on the bottom of the dish, then a layer of eggplant slices. Sprinkle with one third of the almond mixture. Top with one third of the tomato sauce and half of the filling. Repeat, then top with a final layer of eggplant, sauce and almond mixture.
Bake uncovered at 350 degrees F for about 20 minutes, until heated through. Sprinkle with fresh basil just before serving.
Note:
If pressed for time, low-sodium jarred
pasta sauce may be substituted.
A 9x13 inch baking dish works well for 6 servings.
