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Vegan Eggplant Parmesan- Elizabeth Fresse

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Cuisine Italian

Ingredients
  

  • 1 Eggplant peeled and sliced

Batter

  • 1 cup milk or water
  • 3/4 cup whole wheat flour GF option: All Purpose GF Flour
  • 1 tsp salt
  • 1 tsp Oregano
  • 1 tsp parsley
  • 1 tsp basil
  • Other Seasonings to taste
  • 2 cups breadcrumbs GF option: GF Panko Breadcrumbs
  • pasta sauce

Instructions
 

  • Preheat oven to 450
  • Peel and Slice eggplant (or zucchini squash)
  • Mix all ingredients for batter together till smooth.
  • Dip slices of eggplant in batter, then into breadcrumbs; set on cooking tray.
  • Bake at 450 for 8 minutes on each side.
  • Once baked, pour just enough pasta sauce to cover the bottom of 9x13 baking dish. Then place eggplant into dish and cover everything with remaining sauce.
  • Place back in oven for another 15 minutes or so and serve right away.
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