• Preheat oven to 190 ° C.
• Arrange the eggplant slices on a baking tray with baking paper.
• In a small bowl, mix the oil and herbs mixture.
• Using a silicone brush, brush the eggplant on both sides with the seasoned oil.
• Bake in the oven for 20 minutes, take out the tray carefully, gently turn each slice of eggplant and bake until the other side is golden as well. Add grated vegan mozzarella, and continue to bake until the cheese is melted for about 5 minutes.

Tomato Coulis Sauce

• Blend all the ingredients in a blender until smooth.
• In a small saucepan bring to a gentle simmer all the sauce ingredients. Cook for 15 hours until the water is reduced.
• To assemble the dish, take a flat plate, and pour 4-5 tablespoons of tomato coulis.
• Scoop 2 tablespoons of vegan ricotta over 3 slices of eggplant, and place them on top of one other. Place the fourth slice without ricotta over the eggplant tower. For the Vegan Almond Ricotta Recipe click here.
• Drizzle around a little olive oil, reduced balsamic vinegar, coarse salt, and fresh basil leaves. You can also use a little pesto sauce, and toasted pine nuts.
• Serve with fresh focaccia or garlic bread.