Vegan | Vegetarian

1 large eggplant, cut into ¼-1/2-inch slices (I usually get about 8 slices)

about 2 tablespoons salt

Breading

1 cup non-dairy milk

2 cups panko breadcrumbs

3 teaspoons garlic powder

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon pepper

1-2 tablespoons olive oil for drizzling

Topping

1 cup marinara sauce plus more for the pasta

vegan cheese of choice

Lay eggplant out on a cloth and sprinkle generously with salt. Let soak for 1 hour and preheat the oven to 200°.

Rinse the eggplant slices and pat them dry with a towel to dry them thoroughly.

Pour the vegan milk into a shallow dish. In another shallow dish, mix panko, garlic powder, basil, salt and pepper. Dip each eggplant slice first in the milk and then in the panko mixture so that both sides are completely covered.

Place the eggplant slices on the lined baking sheet. Spray or drizzle with olive oil (this will help the breadcrumbs brown).

Bake for about 24 minutes until breading is golden brown, turning halfway through.

Top each slice with about 2 tablespoons marinara sauce and vegan cheese (I like to use vegan parmesan) and bake for another 10 minutes.

Energy 229 kcal | Protein 7 g | Carbohydrates 30 g | Fibre 6 g | Fat 0 g