This is a scaled down, cheese free version of eggplant parm and it keeps the eggplant nice and crunchy! It’s a light meal with a salad and a side of marinara.

2 eggplants, peeled, sliced about ⅓ inch thick

½ c almond milk

2 cups breadcrumbs, love the Trader Joe’s bag

1 tbsp italian seasoning

2 tbsp vegan parmesan

1 tsp garlic powder

Salt and pepper

1 cup of marinara, warmed

1. Preheat oven to 450*. Spray a large baking sheet.
2. First peel and slice the eggplant, then lay them out on a paper towel. Sprinkle with salt liberally and leave them out for at least 30 minutes to excrete their water and bitterness.
3. While you wait, mix the breadcrumbs with the spices and vegan parmesan to make the breading mixture.
4. Wipe the eggplant down with a paper towel and then start dipping! First dip the slices into almond milk, and then bread both sides.
5. Lay them close together on the baking sheet and then bake for 10 minutes on each side until golden brown. Serve with a side of marinara to dip.