To prepare the sauce, first create a roux by combining the flour and butter and

cooking it over medium heat until the mixture is lightly toasted.

Heat the nondairy milk, chicken consommé, and garlic until scalding. Add roux, one tablespoon at a time, letting the mixture thicken slightly. Mix well, then bring to

a light boil. If the cream sauce gets too thick, thin it with the pasta water.

To prepare the eggplant, preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.

Slice the eggplant lengthwise in 1/4-inch (1/2-centimeter) slices, then widthwise in 1/4-inch (1/2-centimeter) sticks.

Mix the tomato jam, olive oil, and garlic salt. Toss the eggplant well with the jam-

oil mixture and thyme. Place on the baking sheet and roast for 30 minutes, stirring after 15 minutes to get an even crispiness. If needed, roast for a little longer, checking the oven every five to eight minutes.

To prepare the pasta dish, heat the olive oil in a large skillet or sauté pan. Sauté the red onion, then add the grilled chicken, garlic, and herbs and cook until heated.

Deglaze the pan with chicken stock, add the cooked pasta, and lower the heat a little. Add the cream sauce. Stir to combine all ingredients until well mixed and desired thickness. Season with kosher salt and freshly ground pepper.

Plate on a platter or in a bowl and top with crispy eggplant and fresh parsley.