Baked Eggplant "Parm"

adapted from marthstewart.com recipe

• ½ cup plant-based milk
• ¾ cups bread crumbs
• ¾ cup Follow Your Heart dairy-free Parmesan style Shredded cheese alternative (optional)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 large eggplants, peeled and sliced into ½ inch rounds
• 6 cups marinara or pasta sauce

Preheat the oven to 375 degrees F. Cover two baking sheets with parchment paper.

Pour plant-based milk into one shallow bowl. Combine bread crumbs, cheese alternative (if using), and spices in another shallow bowl.

Dip eggplant round into plant-based milk, place into breadcrumb mixture and coat both sides of eggplant. Dip eggplant a second time in milk then breadcrumbs to ensure some coating stays on. Place round on the parchment lined baking sheet. Repeat with the remaining eggplant slices.

Bake eggplant 20-25 minutes then flip and bake another 20-25 minutes until lightly browned.

Spread sauce in a 9 X 13 baking dish. Arrange about half the eggplant rounds on the bottom of the dish. Cover with 2 cups of sauce and top with remaining eggplant rounds. Bake until the sauce is bubbling (about 20 minutes). Let stand for 5 minutes.