Baked Eggplant

Half a loaf of bread dried out so I cut it into little pieces and used the blender to make breadcrumbs. I wanted to make an eggplant dish using the breadcrumbs and nutritional yeast. After looking up a couple of recipes, I combined some ideas. This one for Eggplant Parmesan with Crisp Bread Crumb Topping is the closest to what I ended up making.

My version:
- 1 small eggplant (or half a big one)
- egg mixture
  1 egg
  1/2 tsp basil
  1/2 tsp parsley
  pepper, salt
- breadcrumbs
  3 tbsp breadcrumbs
  3 tbsp nutritional yeast
- tomato sauce
  4 small fresh tomatoes
  2 tbsp tomato paste
  1/2 onion
  1/2 tsp basil
  1/2 tsp parsley
  pepper, salt
- olive or canola oil
- mozzarella
Wash eggplant and cut into 1/2 cm round slices.
Blend the ingredients for the tomato sauce except for the onion. Cut the onion into small pieces and add to the sauce.
Mix ingredients for egg mixture and ingredients for breadcrumbs in two separate bowls.
Cover the bottom of an oven proof dish with oil.
Dunk eggplant slices in the egg mixture and then in the breadcrumbs. In the oven proof dish, arrange one layer of eggplant, add one layer of tomato sauce. My dish was small enough to add another layer of eggplant and tomato sauce. Finish with a layer of mozzarella slices.
Bake for 15 min at 450 F.