Miso Eggplant Gratin

Heat the 5 tablespoons vegetable oil in a pan over medium heat. Add the eggplant pieces and cook, turning occasionally, until they're nicely browned on both sides.

Season the eggplant with the minced garlic, salt, and pepper, then set aside.

First, drain the 3/4 cup tofu in a sieve. In a microwavable bowl, sift together the 2 tablespoons flour and 1 tablespoon cornstarch. Slowly whisk in the 3/4 cup milk until the mixture is smooth.

Microwave the mixture on medium for 2 1/2 minutes.