Rinse the eggplant and pat it dry. Brush with olive oil and broil it 3-4 inches / 8-10 cm from the heat on both sides until it is slightly browned and soft inside.

Preheat over to 325F/160C. Oil a 10 inch / 25 cm casserole.

Lay half the eggplant on the bottom and top with half the breadcrumbs. Spread with half the tomato sauce, half the white sauce and half the soy parmesan. Layer the remaining ingredients. Bake for 20 minutes or until bubbly and browned on top.

Tomato Sauce

Saute the onion and garlic in the olive oil in a heavy, medium pot until softened. Add the tomatoes and simmer for about 15 minutes. Add the basil and salt and pepper to taste (add a pinch of sugar if using canned tomatoes). If you prefer a smooth sauce, run it through a blender or food processor briefly before add the basil.

White Sauce

Makes 2 cups.

Place the soy milk, crumbled tofu, water, broth cube and salt in a blender and combine until very smooth. Set aside.

Melt the margarine in a medium-size, heavy saucepan and whisk in the flour. Continue whisking it over a medium high heat for a few minutes but remove it from the heat before it starts to change colour. Scrape this into the blended tofu mixture and process for a few seconds then pour back into the pot. Stir over a medium high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and white pepper.