Eggplant “Parmesean”

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.