Baked Italian Eggplant (Vegan)

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.

8. 8

   Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.

9. 9

   To serve, top the eggplant with marinara sauce, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.