Baked Eggplant with Tomato and Dairy-Free Mozzarella

Ingredients

• 1 medium eggplant
• 1 cup tomato sauce
• 0.5 cup dairy-free mozzarella
• 2 tbsp basil
• 2 tbsp oregano
• 1 clove garlic
• 2 tbsp olive oil
• 0 to taste sea salt
• 0 to taste peppers
• 0 pinch red pepper flakes
• 1 tbsp nutritional yeast
• 1 tsp balsamic glaze

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the eggplant into 1/2-inch thick rounds.
3. 3Brush both sides of the eggplant slices with olive oil and season with sea salt and black pepper.
4. 4Arrange the eggplant slices in a single layer on a baking sheet.
5. 5Bake for 20-25 minutes, or until the eggplant is tender and slightly golden.
6. 6Remove the eggplant from the oven and top each slice with tomato sauce, dairy-free mozzarella, fresh basil, fresh oregano, and optional garlic.
7. 7Sprinkle with red pepper flakes and nutritional yeast.
8. 8Return to the oven and bake for another 5-10 minutes, or until the dairy-free mozzarella is melted and bubbly.
9. 9Drizzle with balsamic glaze before serving.