- 2 teaspoons olive oil
- 1 large sweet onion, chopped
- 4 ounces mushrooms, sliced
- 1 medium zucchini, chopped
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 large eggplants, sliced 1/4" thick
- soy milk
- 1/2 cup panko crumbs
- 1/4 cup nutritional yeast
- 8 tablespoons Daiya mozzarella shreds
Preheat the oven to 375 degrees Fahrenheit. Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't want them to get any color).
Add the mushrooms and zucchini to the pan, stir to combine, and cook for 2 minutes.
Add the spices and tomatoes, stir again, and simmer for 8 minutes.
While the tomato sauce is simmering, prepare the eggplant. Place the soy milk in a saucer and the bread crumbs in a second saucer. Dip each slice of eggplant into the soy milk using one hand, then coat in the bread crumbs using the other hand. Heat a griddle over moderate heat. Cook each slice of eggplant until the panko is brown (a couple of minutes per side.)
Place a eggplant slice in a 9x13-inch baking dish.
Top slice with 1/4 cup sauce.
Top with another slice of eggplant (you're creating eggplant stacks).
Add another 1/4 cup of sauce. Sprinkle on nutritional yeast and the cheese.
Repeat with remaining eggplant slices.
Bake covered for 20-25 minutes, until the eggplant is tender and the cheese is melted and bubbly.
Serve with any additional sauce.
I served these with Gardein Crispy Chick'n Fillets .