and cook in the boiling water until tender. About 6 minutes. Drain well and set aside.
In another skillet, add the vegetable oil and saute the onions until translucent over medium high heat.
Add the ground crumbles and saute until heated through.
Add tomato sauce and heat through. Set aside.
Meanwhile, prepare the white sauce. In a small saucepan, melt the margarine. Stir in flour, salt and pepper. Stir in almond milk all at once. Whisk to remove lumps and cook until thickened and bubbling. Remove from heat and set aside.
To assemble, spray a glass baking dish with non-stick spray. Arrange 1/2 of the eggplant on the bottom of the pan in one layer. Top with all of the meat sauce mixture.
Arrange the remaining eggplant over the meat sauce. Pour the white sauce over all the ingredients. Sprinkle with vegan parmesan cheese.
Bake, uncovered, for 30 minutes or until heated through and the top is slightly golden.