Crispy Eggplant with Basil Aioli

I love to eat eggplant while it is in season in the summer months...especially japanese eggplant!  So I picked up a few while I was in the produce department knowing that I would find a tasty use for them!  Last night I decided that they would be nice coated in something crispy since that is what I was craving.  So I coated them in a panko nutritional yeast mixture that ended up being rememnicent of eggplant parmesan coating but vegan.  The eggplant coins were really quite delicious on their own, but I made a basil "aioli" with some vegannaise to go alongside!  It all ended up being a fabulous small plate!  Try this out while eggplant is in season...no frying involved!

Crispy Eggplant with Basil Aioli
Serves 2

Crispy Eggplant:
2 japanese eggplants, sliced into 1/2 inch rounds
3 Tbsp vegannaise
1 1/2 cups panko
1/4 cup nutritional yeast
1 tsp sea salt
freshly ground black pepper
3 Tbsp olive oil

Aioli:
1/2 cup vegannaise
1/4 cup fresh basil

1 garlic clove

1/2 tsp dijon mustard
sea salt
freshly ground black pepper

Preheat oven to 450 and line a baking sheet with foil, and spray with non-stick spray. place eggplant in a bowl with 3 Tbsp vegannaise and toss to coat.  Combine panko, yeast, sea salt, pepper and olive oil in a medium bowl,  and mix well.  Take an eggplant slice, place in the panko mixture, and toss to coat.  Place on prepared baking sheet.  Repeat with remaining slices, place in the oven with the rack on the middle position and bake about 15 minutes until browned and the eggplant is tender.  Remove from oven and let cool slightly before serving.  Meanwhile, to make aioli, combine 1/2 cup vegannaise, basil, garlic clove, mustard, and sea salt and pepper in a food processor and process until well blended.  Serve eggplant with basil aioli.