Eggplant Parm
[Vegan]

Ingredients

• 1 eggplant, peeled and sliced into approximately 8 rounds
• Sea salt

Wet Batter:

• 1 cup almond milk
• 3/4 cup flour
• 1 teaspoon apple cider vinegar
• 1 tablespoon oregano, fresh roughly chopped
• 1 tablespoon parsley, fresh roughly chopped
• 1 tablespoon basil, fresh roughly chopped

Dry Batter:

• 2 cups panko Japanese style breadcrumbs
• 1 tablespoon Flaxseed meal
• 2 tablespoons nutritional yeast
• 1/8 teaspoon sea salt
• 1/8 teaspoon white pepper

Sauce:

• 1 jar of your favorite marinara sauce
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon. sea salt
• 1/4 teaspoon white pepper

Topping:

• 1 cup dairy-free mozzarella shreds