adapted from marthstewart.com recipe
I love this Eggplant "Parm". I adapted this recipe back in 2004 when I was vegetarian and not quite vegan. Back with it was all about Martha.
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.