2 medium-sized eggplants, sliced into 1/2 inch rounds
1/2 cup all-purpose flour
1/2 cup unsweetened almond milk
1 cup breadcrumbs
1/4 cup nutritional yeast
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 cups marinara sauce
1 cup vegan mozzarella cheese, shredded
Fresh basil leaves for garnish
Preheat the oven to 375°F (190°C).
In a shallow dish, mix the flour and almond milk until well combined.
In another shallow dish, mix the breadcrumbs, nutritional yeast, dried oregano, garlic powder, salt, and black pepper.
Dip each eggplant slice in the flour mixture, shaking off any excess, and then dip it in the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat evenly.
Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
In a large baking dish, spread a thin layer of marinara sauce on the bottom.
Arrange a layer of eggplant slices on top of the sauce, followed by a layer of shredded vegan mozzarella cheese.
Repeat the layers until all of the eggplant slices have been used up, making sure to end with a layer of marinara sauce and shredded cheese on top.
Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh basil leaves, if desired.