Eggplant Parmesean

This is an awesome, healthy, lowfat alternative to lasagna. A few layers, and a couple of changes.
If you don't have vegan parmesan, feel free to leave it off. The cheese sauce provides most of the flavor anyway. Or instead of parmesan, try finely ground almonds; just put a quarter cup of almonds in your food processor and pulse to finely chop.
1 large eggplant, sliced 1/4 inch thick
2-3 tbsp. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray

Tomato Sauce:
1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16-ounce can diced tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable broth
2 tbsp. tomato paste
salt and pepper to taste
Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.

"Cheese" Sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
2 tsp. corn starch

Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven't separated.

Slice and salt the eggplant. Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly and place the slices on it (you may have to do this in two batches). Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.

Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch non-metal baking dish with nonstick spray. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Spoon half the tomato sauce and pour half the cheese sauce and sprinkle lightly with soy parmesan. Repeat the process with the remaining ingredients, spread a layer of the almonds on the very top to add a little crispy crunch. Bake uncovered for about 20 minutes