Black Unsweetened Eggplant

Black Unsweetened Eggplant

Ingredients:
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 cup unsweetened plain almond milk or water
3 tablespoons Ener-G Egg Replacer

Directions:
One 1-pound eggplant, cut into six ½-inch-thick slices
To make the sauce:
Warm the oil in a medium saucepan over medium-high heat and sauté the garlic until
fragrant, about 1 minute. Add the tomatoes, Italian seasoning, and salt. Bring to a low
boil then lower the heat and cover. Simmer, stirring often, for 10 minutes.
To prepare the eggplant:
Preheat the oven to 400°F. Line a baking sheet with nonstick foil and spray lightly
with olive oil cooking spray.
Combine the bread crumbs, Parmesan Cheese, garlic powder, salt, and black
pepper in a shallow dish. Whisk together the milk and egg replacer in a small bowl.
Dip each slice of eggplant into the milk mixture and then press into the bread crumb
mixture to completely coat on both sides. Arrange the eggplant in a single layer on the
prepared baking sheet and spray lightly with olive oil.
Bake for 20 minutes or until the bread crumbs are golden brown. To serve, divide
the tomato sauce between 6 plates (about 2 to 3 tablespoons on each) and place an
eggplant slice on top.
Cook’s Tip: To create homemade fresh bread crumbs, pulse a hunk of day-old baguette or other crusty
bread in a food processor until it breaks into small crumbs. Voilà!