Baked Eggplant & Chard Polenta Lasagna

FOR THE FILLING 1 Italian eggplant, sliced thin 4 cups chard, chopped 1 cup Daiya mozzarella 1 1/2 cups tomato sauce 1 cup onions, sliced 1/2 cup whole wheat flour 1/2 cups whole wheat breadcrumbs 1/4 cup vegan “egg” 5 cloves garlic, minced 3 tbsp olive oil, divided 1/2 tsp sea salt 1/4 tsp black […]