Ingredients

• 2 large eggplants, sliced lengthwise
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 can (15 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup nutritional yeast
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Place eggplant slices on a baking sheet lined with parchment paper and brush both sides with olive oil. Bake for 20 minutes or until golden brown.
3. Saute onions and garlic in a medium-sized skillet over medium heat for about 5 minutes or until translucent.
4. Add the diced peppers and cook for 5 more minutes.
5. Add tomato paste, oregano, cinnamon, salt, and pepper and stir well.
6. Stir in the diced tomatoes and vegetable broth and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
7. Add chopped parsley, mint, and nutritional yeast and stir well.
8. Add the panko breadcrumbs and stir to combine.
9. Reduce the oven temperature to 350°F (175°C).
10. Grease an 8-inch (20 cm) baking dish with olive oil.
11. Place half of the eggplant slices in the bottom of the baking dish.
12. Add the tomato mixture on top of the eggplant slices. Add the remaining eggplant slices on top of the tomato mixture.
13. Bake for 30 minutes or until top is golden brown.
14. Let cool for about 5 minutes before serving.