Eggplant Parmesan | Vegan Nook

Ingredients

• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 1 garlic clove, crushed
• 1 15-ounce can of tomato sauce
• 1 15-ounce can of diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon raw sugar
• 1/2 teaspoon each, dried oregano, dried thyme, dried basil
• 1/4 teaspoon red pepper flake
• dash sea salt to taste
• 1 medium-sized eggplant
• 2 tablespoons olive oil
• sea salt
• freshly ground black pepper
• 2 cups of Basic Tomato Sauce (see recipe above)
• 1/4 cup vegan parmesan
• 1 cup vegan mozzarella
• 1/4 cup panko breadcrumbs
• olive oil for drizzling