Step 1

For the mushroom sauce

Step 4

Place a frying pan over high heat and add the olive oil.

Step 5

Cut the onion into small pieces, finely chop the garlic, and add them to the hot frying pan. Sauté for 2-3 minutes until they caramelize.

Step 6

In a blender add the mushrooms, in batches, and beat until they are broken down into small pieces, not a mash, and add them to the frying pan.

Step 7

Finely chop the celery, add it to the frying pan with the rest of the ingredients, and sauté for 15-20 minutes until the whole moisture evaporates.

Step 8

Add the wine and as soon as it evaporated, add the tomato paste and sauté.

Step 9

Add the sugar, the canned tomatoes, salt, pepper, lower the heat, and simmer for 4-5 minutes.

Step 12

For the eggplants

Step 15

Place a grill pan over high heat.

Step 16

Cut the eggplants into thin slices cut lengthways, and add salt, pepper, and 2 tablespoons olive oil.

Step 17

Add the eggplants into the hot grill pan and cook them for 2 minutes on each side, until they are golden.

Step 20

To assemble

Step 23

Spread olive oil in a 32x25 cm baking pan and place the eggplant slices in. Set aside 6 eggplant slices.

Step 24

Spread the mushroom sauce over the eggplants, the basil finely chopped, and drizzle with 1 tablespoon olive oil.

Step 27

For the coating

Step 30

Preheat the oven to 170ο C (340ο F) set to fan.

Step 31

After having boiled and drained the potatoes well, so that the whole moisture is evaporated, add them into a bowl -while hot- and press with the potato masher.

Step 32

Add the margarine, pepper, salt, soy milk, nutmeg, and beat with an immersion blender until the ingredients are homogenized.

Step 33

Spread the mixture over the mushroom sauce, cover with the 6 eggplant slices that you set aside, drizzle with the olive oil, and bake for 30-40 minutes.

Step 34

Let it cool and serve.