Sprinkle kosher salt on each slice of eggplant. Let it sit for 2 hours.

Rinse and dry with towel.  In a separate bowl mix garlic, oil, nutritional yeast flakes, vegan parmesan and salt.

Preheat the oven to broil. Set aside 1 Tbsp of liquid mixture.

Brush both sides of the eggplant with herb and parmesan mixture.

Brush baking dish with water or oil then add slices of tomato and lastly slices of eggplant.

Sprinkle Bread crumbs on both sides of the eggplant.

Broil for 15 minutes until the outside is golden.

Drizzle the Eggplant with the 1 Tbsp of liquid mixture. Serve hot.