– 1 small eggplant – 1 large tomato – 1 tbsp chopped fresh basil – 1 tbsp nutritional yeast – ¼ cup vegan mozzarella cheese
Cut eggplant & tomato into 1/2 inch slices. Roast eggplant slices in the oven at 425F for 20 minutes, flipping once halfway through.
Assemble eggplant parmesan stacks by layering eggplant and tomato slices. Top with fresh basil, nutritional yeast, and shredded vegan cheese.
Bake at 350F for 25-30 minutes, or until vegan cheese is melted. Enjoy warm! Store leftovers covered in the fridge for up to 5 days.