Vegan eggplant bolognese

This is a variation on the lasagna bolognese recipe in the Silver Spoon, with two main differences. The first is that it is vegan. The second is that instead of pasta, eggplant is used.

Begin by slicing a large eggplant into thin (1/8") slices. Fry each of these (both sides) in a little olive oil. Then fry

1 chopped onion and
1 chopped carrot

in olive oil for a few minutes. Add

2 chopped plum tomatoes,
1 package (12 ounces) of Morningstar griller crumbles
1/4 cup water, and
a dash of black pepper.

Simmer this until the water is absorbed. (Note that the Morningstar griller crumbles are vegan, while Morningstar grillers are typically not.)

In a separate pan, mix

1/4 cup flour (whole wheat pastry is good)
pinch salt

in enough olive oil to make a thin paste. Apply heat and brown the paste slightly (be careful -- this burns very easily), then whisk in

1-1/2 cup soymilk.

Incidentally, the store-brand plain organic soymilk at Genuardi's is very tasty! Cook until sauce thickens.

Heat the oven to 400 deg F. Grease an 8"x8" baking dish and layer the eggplant, meat mixture, and sauce, ending with the sauce. Bake for 30 minutes.