15 ingredients
10 sprays, about 1/3 second each spray Vegetable cooking spray oil
16oz Eggplant raw
3 tablespoon Egg replacer
2/3 cup Water
1 cup Bread crumbs whole wheat dry grated
1 1/2 tsp, leaves Basil dried
1 1/2 tsp, leaves Oregano dried
2 tbsp Olive or extra virgin olive oil
28 oz Tomato sauce canned no salt added
1 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Pepper black
1 cup Vegan mozzarella cheese shredded
3 teaspoon Nutritional yeast seasoning
1/4 cup Basil fresh or raw herb
10 steps
- Preheat oven to 425F. Spray a large rimmed baking sheet with cooking oil. Also spray an 8-inch square baking dish with cooking oil.
- Cut unpeeled eggplant into 12 slices, crosswise.
- In a small bowl, whisk egg replacer and water. Transfer to a shallow dish.
- In a small bowl, mix breadcrumbs with just 1/2 tsp basil and 1/2 tsp oregano. Transfer to a second shallow dish.
- Dip eggplant slices into the egg replacer mixture first, and then dip into the breadcrumb dish. Gently press to make the breadcrumbs stick. Place breaded eggplant on the oiled baking sheet. Spray tops of slices with cooking oil.
- Bake eggplant for 15 minutes and then flip each slice and continue baking for another 15 minutes or until golden brown.
- Mix tomato sauce, garlic powder, salt, pepper, and the remaining 1 tsp of basil and 1 tsp oregano in a medium bowl.
- Pour 1 cup of the tomato sauce mixture into the square baking dish. Place 6 eggplant slices on top of the sauce. Spread another 1 cup of sauce over the slices. Layer with 1/2 cup shredded vegan cheese and 1 1/2 tsp nutritional yeast seasoning. Repeat same layering sequence one more time.
- Bake for 15-20 minutes or until sauce is bubbling.
- Garnish with chopped fresh basil just before serving. Divide equally into 4 servings.
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