Eggplant Parm Toast

Preheat oven to 450. Peel eggplant using veg peeler in strip, for a zebra like skin. Slice into rounds 1/2 inch thick. Generously salt eggplant and let sweat for 20-30 min. Pat dry and brush generously with olive ooo on both sides. Place rounds on parchment lined baking sheet. Bake on one side for 10 min. Flip and bake another 10 min. Continue flipping until done!

While eggplant is baking, rub bread with garlic cloves. Spread toast with vegan mayo. Top with eggplant rounds, spoon over marinara sauce, top with vegan cheese and nutritional yeast, dried oregano, salt and pepper. Bake for 15 min until cheese is melted. Remove from oven and pat with fork to spread cheese if not fully melted. Enjoy!