Eggplant “Parmesean”

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Ingredients (use vegan versions):

 

  • 1 eggplant
  • flour
  • 1 cup vegan soy milk/ some kind of vegan milk
  • egg replacement for 2 eggs whites
  • 1 cup (or more- depending on how many eggplant slices) FF cracker crumbs,
  • 1 teaspoon oregano, 2 teaspoon basil, nutritional yeast, 1/2 teaspoon chilli powder
  • 1 teaspoon garlic powder (optional)

Directions:

 

Slice the eggplant 1/2 in. (more or less) thick, sprinkle with salt,
let drain in colander for an hour with weight on it. Preheat oven to
350.
Put flour in a bowl. Combine soy milk and egg-replacement in another
bowl. In a third bowl combine cracker crumbs and spices.
Dip each eggplant slice (to coat) into each bowl in the above order
and set on lightly greased cookie sheet. Cook 25-35 min. or until
soft (ie: cooked).
At this point, I put sauce over it and put it back in the oven with
cheese or alternatively just sauce and Nut Yeast, and cook for
about 5 min.

Have over brown rice or noodles. With a basil tomato
salad: Tomatoes, cukes, red onion, fresh basil, oregano, lemon juice,
salt, garlic.

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