3 eggplants
2 onion
1 clove of garlic
8-10 tomatoes
olives
vegetable broth
salt
Pepper
Locust bean gum
Grated vegan cheese
Cut the3 eggplants lengthwise into strips on the bread machine. Sprinkle with salt and place on 2 large plates, cover each with a 2nd plate and weigh down with a weight. Let stand for 1 hour to remove the bitterness. Then rinse the eggplants under running water, drain and dry. Place them side by side on 2 baking sheets lined with parchment paper and brush each with a little olive oil. Before doing so, turn on the oven broiler and bake the eggplant slices one by one until crispy.
In the meantime, cook a tomato sauce. To do this, peel and finely dice the onions and garlic, wash the tomatoes, remove the green and roughly dice them. Heat some olive oil in a pot, sauté the onions, add the tomatoes and garlic and let everything boil down. Finally, season with vegetable stock, salt and pepper. Thicken with carob flour if necessary.
Layer everything one after the other in a greased baking dish. Finish the layers with eggplant with grated vegan cheese (60 grams). Use the remaining tomato sugo as the last layer. Spread another vegan cheese on top of it. Put casserole in preheated oven ( 180 degrees) for 40 minutes. Let the casserole rest for 5-10 minutes and then serve.
