1 Eggplant sliced into rounds tossed in
bowl with 3 tablespoons olive oil, to coat
Mix in a small bowl:
3 tablespoons nutritional yeast
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Package of Daiya vegan cheese shreds
Preheat oven to 425° F.
Cover flat pan with parchment paper
Dust (or dredge) eggplant rounds with herbs
Place on oven pan and put in oven for 25 minutes. At the 15 minute mark add on topping of Daiya cheese shreds.
Eggplant, or aubergine, is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements. You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves. No nazis overseeing your kitchen (I hope). Go with your creativity. Let me know how they turn out!