Baked Italian Eggplant (vegan)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon ground flax seeds
• 3 tablespoons water
• 1 eggplant
• 1/2 cup soymilk
• salt
• 1/2 cup flour
• 1 cup italian seasoned breadcrumbs
• 1 cup marinara sauce

Recipe

• 1 simmer ground flax seed with water for 1 minute and set aside.
• 2 preheat the oven to 400 degrees f. peel and cut the eggplant into 1/4-inch slices and set aside.
• 3 combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well.
• 4 set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs.
• 5 dredge the eggplant in flour and shake off the excess.
• 6 submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs.
• 7 place the eggplant in a single layer on a lightly greased baking sheet. bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
• 8 to serve, top the eggplant with marinara sauce, and serve immediately.