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    You are in: Home / Recipes / Baked Italian Eggplant (Vegan) Recipe
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    Baked Italian Eggplant (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    JanuaryBride's Note:

    Recipe adapted from the PETA website who suggests serving the eggplant atop sub rolls as a sandwich. I would rather get my carbs from a side of pasta and let the eggplant shine on it's own.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Simmer ground flax seed with water for 1 minute and set aside.
    2. 2
      Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
    3. 3
      Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well.
    4. 4
      Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs.
    5. 5
      Dredge the eggplant in flour and shake off the excess.
    6. 6
      Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs.
    7. 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. 8
      To serve, top the eggplant with marinara sauce, and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Baked Italian Eggplant (Vegan)

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 280.9
     
    Calories from Fat 45
    16%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 1.5 mg
    0%
    Sodium 810.0 mg
    33%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 8.1 g
    32%
    Sugars 11.3 g
    45%
    Protein 9.4 g
    18%

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