"Good enough for meat eaters" Lasagna

Sprinkle salt on the cut eggplant slices and soak with water for 10 minutes.
Now get the pasta sauce ready, use a little oil in a non stick frying pan after heating it under med high heat and cook the onion for 2-3 minutes, then add garlic. Turn heat to Med and cook until onion is transparent but not brown, then add your pasta sauce. Simmer for 5 minutes and take off the heat
Drain and squeeze each eggplant pieces gently, the salt bath removes the bitterness of eggplants. Then put eggplant in a bowl and microwave for 5 minutes. Then leave.
Thirdly heat a 2 Litre saucepan and add all the oil. Add onion and cook for 2 minutes and then garlic until transparent and not brown. Turn heat to Med. Add flour and make sure there’s enough oil so the flour is bubbly but not like dry paste, add more oil if needed. Here is the part that needs most care, if you can gradually add the soy milk, fast enough so it doesn't turn lumpy and start burning but slow enough so it just get mix into a smooth paste, then you'll have the best white sauce in the world!! Once you've added all the soy milk, then stir until the sauce coats the back of the spoon and/or it starts to bubble, take it off the heat immediately.
Now to assemble the dish. Preheat oven to 180 cup or 350f or med heat oven. Oil a rectangular dish at least 2 inches deep or 5 cm deep. But it also work in what ever shape dish you've got. Put lasagna and cover the bottom of your dish, then cover with pasta sauce, then a layer of eggplant, then white sauce. Repeat and finish with a layer of white sauce. Put in oven for 20 minutes and Voila! Yummiest lasagna!