Vegan Eggplant Parmesan

Ingredients

• Cooking spray
• 3 tablespoons egg replacer
• ⅔ cup water
• 1 cup fine dry whole-wheat breadcrumbs
• 1 ½ teaspoons dried basil, divided
• 1 ½ teaspoons dried oregano, divided
• 1 eggplant (about 1 pound), cut crosswise into 12 slices
• 2 tablespoons extra-virgin olive oil
• 1 28-ounce can no-salt-added crushed tomatoes
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup shredded vegan mozzarella cheese, divided
• 3 teaspoons nutritional yeast, divided
• Chopped fresh basil for garnish

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