Vegan Eggplant Parmesan

Total Time: 1 Hour and 20 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 10 Minutes | Servings: 4

Ingredients
28 oz of diced tomatoes
28 oz of tomato puree
3 shallots
4 cloves of garlic
2 tsps of onion powder
1 tsp of garlic powder
1 tsp of oregano
2 medium sized eggplants
2 cups of vegan mozzarella

Directions
1. Preheat oven to 400F.

2. Slice shallots and mince garlic.

3. Add diced tomatoes, tomato puree, shallots, garlic, onion powder, garlic powder, and oregano to a sauce pot.  Cover and boil for 10 minutes.  Remove from heat and let cool.

4. While sauce is cooking, slice eggplants into thin rounds.  Set aside.

5. Once sauce has cooled, layer a small portion on bottom of a large casserole dish.  Layer eggplant rounds with sauce until all eggplant has been used.  Top with vegan mozzarella.

6. Cover and bake for 1 hour.

7. Remove from oven and let cool.  Serve and enjoy!