Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 45 minutes

1 ea                 Eggplant

1 cups             Whole wheat bread crumbs

2 tsp                Italian Seasoning

1 tsp                Garlic powder

¼ tsp             Onion Powder

6 tbsp             Nutritional Yeast

1-cup             Whole-wheat flour

1-cup             Non-dairy milk or water

1 ea                 14 oz block extra firm tofu

3                      Garlic cloves

¼ tsp             Sea Salt

2 tbsp             FiberMega

4½ cups         Marinara Sauce (save extra for later)

1. Preheat oven to 400°
2. Line a baking sheet with parchment paper and set aside.
3. Peel and slice the eggplant into ½ inch thick rounds.
4. In a bowl, combine the breadcrumbs with the Italian seasoning, garlic powder, onion powder, and 2 tbsps of the nutritional yeast.
5. Place the flour in a small bowl.
6. Pour the milk into another small bowl.
7. Dip each eggplant round into the flour bowl, then the milk bowl, and then coat with the breadcrumb mixture.
8. Place the breaded eggplant rounds onto the prepared baking sheet and bake until golden brown, about 25 minutes.
9. While the eggplant is baking, place the tofu, garlic, salt, nutmeg, and remaining 3 tbsp nutritional yeast in a food processor.
10. Blend until smooth and creamy.
11. Coat the bottom of a 9×9 inch-baking pan with the marinara sauce.
12. Add a layer of breaded eggplant rounds, a layer of the tofu mixture, and a layer of the marinara sauce. Add another layer of eggplant, tofu mixture, then marinara sauce, and finally top with the remaining breadcrumbs from the bowl.
13. Bake for 20 minutes, or until golden brown.