This classic Italian dish is sure to get gobbled up. If you’d rather, use our homemade marinara sauce recipe to accompany this recipe.
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- 1 eggplant (peeled and cut into 1/2 inch slices)
- 16 oz marinara sauce
- 1/2 C flour (unbleached all purpose)
- 1/2 C soy milk
- 1/2 C bread crumbs (Italian)
- 2 Tbsp olive oil
- 1 C mozzarella cheese (soy) (shredded)
- 1/4 C Parmesan cheese (non-dairy grated)
Place the flour, soy milk and bread crumbs into separate bowls; dredge the eggplant into each bowl in that order.
In a large pan, heat the oil and cook the coated eggplant slices until golden brown and crispy on each side; drain on paper towels.
Place the cooked eggplant slices into a lightly greased baking pan; top with the marinara sauce and cheeses, and bake at 350 degrees (covered) for 20 minutes or until heated through and the sauce is bubbly.
Serve with pasta, if desired.
Cover and refrigerate for up to one week.
© Mainly Vegan LLC