1-2 cups tomato sauce
3 tablespoons nutritional yeast
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1 small eggplant, sliced
olive oil, as needed
1. Preheat oven to 450 degrees F. In a pot on medium low, cook the tomato sauce, nutritional yeast and spices for a couple minutes until it gets nice and thick. If it's still really saucy and runny, add more nutritional yeast.
2. Pour oil all over the bottom of a baking sheet so that there is a layer of oil covering the bottom, and lay the eggplant on the baking sheet.
3. Spoon out the sauce mixture on top of every piece of eggplant, put it in the oven for 10-15 minutes. Just check up on them and make sure they look ok.