Ingredients
- 1 package extra firm tofu
- 3/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon Italian herbs
- 2 cloves garlic, minced
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 cup whole wheat Japanese panko bread crumbs
- 1/2 cup whole wheat bread crumbs
- 1 large eggplant, sliced
- Olive oil
- 1 jar tomato sauce (Sammi used a spicy tomato sauce, and said it was nice to have some heat in the dish)
- Daiya mozzarella (optional)
Directions
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Preheat your oven to 350 degrees F.
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Mix the panko bread crumbs, 1/2 cup nutritional yeast, and bread crumbs in a bowl.
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Brush some olive oil on the sides of your eggplant slices, and coat them in the crumb mixture.
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Place them on a baking sheet, and bake for 20 minutes.
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Meanwhile, you can begin your ricotta mixture.
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In a food processor, place the remaining 1/4 cup of nutritional yeast, tofu, salt, Italian herbs, garlic, water, and lemon juice.
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Process until it resembles the texture of ricotta cheese.
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Now begin the layering process.
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In a casserole dish, spread a little tomato sauce, then eggplant slices, then spread out all of the ricotta mixture, then more eggplant, more tomato sauce, and finally as much Daiya cheese as you want.
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Pop it in the oven for 30 minutes.