This Greek lasagna-style casserole is a nice option for a hearty whole-plant food entrée. It uses eggplant slices as the layers instead of pasta, as you would in a lasagna. This version is even gluten-free.
Heat the oil in a large sauce pan over medium heat. Sauté the onion until almost translucent, then add the walnuts, mushrooms, and soy sauce. Once the onions are translucent and the mushrooms start to cook down, add the garlic, tomatoes, beans, cinnamon sticks, sea salt, and pepper. Cook about 10 more minutes then add the fresh parsley and cinnamon. Cover and set aside.
Heat oil in a skillet over medium heat. When nice and hot, whisk in the flour. Cook a couple of minutes, until you can smell the flour cooking. Then, slowly add the almond milk and nutritional yeast, stirring constantly to prevent lumps. Reduce heat and cook until thick gravy-like sauce consistency. Add the sea salt, black pepper, and nutmeg. Cover and set aside until ready to use.
Slice the eggplant into 1-inch-thick pieces, place them in a bowl, and cover with water and salt. Soak for 30 minutes. Drain and rinse the slices, then dry on paper towel.
In a medium mixing bowl, mix together the flour, cornmeal, oregano, and pepper. Place the almond milk in another mixing bowl.
Dip each eggplant slice in the almond milk, then in the flour mixture. Place slices on well-oiled baking sheets.
Bake at 350 degrees for about 35 minutes or until golden brown, flipping halfway through and brushing well with olive oil to help brown.
When cool enough to handle, place half of the eggplant slices in the bottom of a 9-by-13-inch glass baking dish.
Removing the cinnamon sticks, spread the filling evenly over the first eggplant layer.
Top with remaining eggplant slices, then pour sauce over the top.
Sprinkle top of casserole lightly with nutritional yeast, and bake at 350 degrees for 30-45 minutes or until bubbly.
Let stand 5 minutes before serving