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Baked Italian Eggplant (Vegan)

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“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.”

Ingredients Nutrition


  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.

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