Vegan eggplant parmigiana

So good i cant believe its vegan some one once told me, made with my own take on a vegan bechamel a classic sauce taken to the holly place of all things plant based. i grill the eggplant on a cast iron griddle pan, if you don't have one of these its a must purchase the smoky flavour taste like it come straight from the bbq (just not covered in meat grease).

• 4 large eggplant cut length ways about 2cm thick 

season the eggplant with salt and pepper, have your chargrill pan super hot and cook them for about 2 minutes a side with no oil(good for that calorie count) and set aside ​

For the tomato  sauce ​

• 1 diced onion

• 2 sticks of celery diced 

• 3 gloves of garlic chopped 

• 1/2 bunch of thyme 

• 1 tablespoon smoked paprika 

• 2 tins of chopped tomatoes 

• 2 table spoon of sugar 

• 50ml of balsamic vinegar 

• 200g of soaked and cooked lentils 

• cook the onion and celery in a pan with a splash of extra virgin olive oil with a teaspoon of salt(keep a look out for my blog i'm going to explain all good things salt does  in the cooking process), cook for a few muintues until soft, add the garlic and thyme, cook again, then add the rest of the ingredients and simmer slowly for about 20 minutes, seasoning and tasting as you go​

For the vegan bechamel​

• 100ml olive oil

• 40g flour

• 300ml of plant based milk(bon soy is the creamiest 

• !/4 cup nutritional yeast x2

• 1/4 cup salted cashews 

1/4 cup panko bread crumbs 

Put the olive oil in a pan and heat up, add the flour and cook for 1 minute , the slowly as you whisk add the milk it should thicken as it comes to the boil​ add in the nutrional yeast and lots of cracked black pepper and a pinch of salt, set aside, take the rest of the ingredients and put them in a food processor and pulse to a crumbly texture like parmesan, assemble with layers of sauce followed by eggplant all the way up the dish, then add the bechamel and smooth over the top of the final layer of eggplant, finally sprinkle on the vegan parmesan and bake for about 35 mins @ 180 celsius let it cool for 10 mins cut serve with a rocket salad 

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