- 2 large eggplants
2 cups fresh or good quality jarred tomato sauce
1 cup shredded vegan or regular mozzarella cheese
- 1 cup walnuts
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup fresh basil, sliced
- Sea salt, to taste
- Black pepper, to taste
- Preheat oven to 375°F.
Add walnuts, nutritional yeast, garlic powder, onion powder, salt, and pepper to food processor and combine well.
Rinse and pat dry eggplants. Trim ends then slice into ¼-inch thick slices the long way.
Arrange eggplant slices in one layer and drizzle with olive oil, sea salt, and black pepper.
- Top eggplant with one cup tomato sauce.
Sprinkle with vegan or regular cheese and half the walnut mixture.
Arrange another layer of eggplant and drizzle with olive oil, sea salt, and black pepper.
Add the remaining tomato sauce, vegan or regular cheese, and walnut mixture.
Bake for 30 minutes or until bubbly and golden brown.
- Garnish with sliced fresh basil.
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