Preheat the oven to 400 degrees Fahrenheit.

Slice eggplant lengthwise and lay on a cookie sheet lined with parchment paper.

Pour on a little low sodium broth and sprinkle on garlic powder.

Bake seasoned eggplant slices until softened, about 30 to 45 minutes, turning once.

Preheat the oven to 350 degrees Fahrenheit.

Line a nine- by 13-inch pan with parchment paper.

Put a small amount of your favorite marinara sauce mixed with a few tablespoons of water.

Place a layer of tightly fitted sliced eggplants in the pan. Cover with a layer of marinara sauce and dairy-free ricotta cheese (recipe follows).

Add the next layer of eggplant slices and repeat. Optional: Top with faux Parmesan cheese (recipe follows). Cover and bake for one hour. 

Blend all ingredients in a high-speed blender or food processor. Begin with 1/2 cup water and add as needed. Adjust seasonings to taste. Freeze leftovers.

Blend all ingredients in a high-speed blender or food processor until it becomes a fine crumb. Sprinkle on any “dairy” entree to up its flavor profile.