Baked Italian Eggplant (Vegan)
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Simmer ground flax seed with water for 1 minute and set aside.
- Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
- Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well.
- Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs.
- Dredge the eggplant in flour and shake off the excess.
- Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs.
- 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.
- To serve, top the eggplant with marinara sauce, and serve immediately.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri