Uncheese Eggplant Casserole

Ingredients

( Serves 4)

2 Eggplants, medium to large size
2 Onions, medium size
4-6 Garlic cloves
4-6 or more thinly sliced tomatoes
2 cups White Beans
1 cup Nutritional Yeast
Juice of 2 lemons
1 Chipotle Pepper (optional), stem removed or cayenne pepper
Oregano

Pepper and salt

Directions
Preheat oven to 400 C. Add the beans to the container of a high speed blender. Add the peeled garlic, nutritional yeast, lemon juice, and chipotle pepper (or hot sauce if you prefer), salt and pepper . Cover the container and run the blender at high speed until the ingredients are creamy smooth. Place tomato slices on the bottom of the baking dish. Cut the eggplant into 1/3 inch thick slices and arrange in a tight, non-overlapping layer. Next, spoon on a thin layer of the bean cream sauce. Then place another layer of tomato slices layer. Scatter on some of the onions, separating and breaking up the larger rings. Sprinkle on a little oregano. Repeat the above steps until the casserole is filled and the ingredients are all used. Cover the casserole dish, and place in the oven and bake until the eggplant is tender ( about 1 – 1 1/2 hours). We suggest removing the cover for the last ten to fifteen minutes of cooking in order to firm and brown off the top.