Eggplant Parm Toast!

Preheat oven to 450. Peel eggplant using a vegetable peeler in strips for a zebra-like skin. Slice into rounds 1/2 inch thick. Generously salt eggplant and let sweat for 20-30 minutes. Pat dry and brush generously with olive oil on both sides. Place rounds on a parchment-lined baking sheet. Bake on one side for 10 minutes. Flip and bake another 10 minutes. 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 minutes until cheese is melted. Remove from oven and pat with a fork to spread cheese if not fully melted. Enjoy!