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
• 1 or 2 pours of olive oil
• 1 jar tomato sauce (Sammi used a spicy tomato sauce, and said it was nice to have some heat in the dish)
• 1 package of Daiya mozzarella (optional)

Directions

1. Preheat your oven to 350 degrees F.
2. Mix the panko bread crumbs, 1/2 cup nutritional yeast, and bread crumbs in a bowl.

3. Brush some olive oil on the sides of your eggplant slices, and coat them in the crumb mixture.
4. Place them on a baking sheet, and bake for 20 minutes.
5. Meanwhile, you can begin your ricotta mixture.
6. In a food processor, place the remaining 1/4 cup of nutritional yeast, tofu, salt, Italian herbs, garlic, water, and lemon juice.

7. Process until it resembles the texture of ricotta cheese.
8. Now begin the layering process.

9. 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.

10. Pop it in the oven for 30 minutes.