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2 tbls olive oil
2.5 lbs. eggplant, peeled and cut crosswise 1/4" thick slices
1/2 C. plain dried bread crumbs
Olive Oil spray
1 C. tomatoes, chopped with their juice
1/4 C. fresh basil (You can use 1 t. dried but it's WAY better if you use fresh)
1/2 t. black pepper
1 C. shredded plant based cheese (about 4 oz)
4 Cloves garlic
1/2 C. onion, chopped
Preheat oven to 400. Line baking sheet with foil. Spray foil with olive oil spray.
Once eggplant is sliced sprinkle with salt and place in a strainer either in the sink or in a big bowl to drain the water. Leave for about 20-30 minutes. After extracting the water from eggplant rinse the salt off with water and pat dry.
In a shallow dish, beat the 2 tbls of oil and 2 T water until foamy. Dip eggplant into oil/water , then into bread crumbs, pressing crumbs into eggplant.
Place eggplant on prepared baking sheet and pray olive oil over slices. Bake 30 minutes, turning after 20, until golden brown and cooked through.
Sautee onions and garlic in spray.
In a medium bowl, stir together tomatoes with their juice, basil, salt, pepper, garlic and onions.
Spoon 3 T of tomato mixture into bottom of 9" square glass baking dish. Place 1/2 of eggplant over sauce; spoon 1/2 of remaining tomato mixture over eggplant; and sprinkle half of cheese on top. Repeat until ingredients are gone.
Sprinkle parmasean on top and bake for 20 minutes or until eggplant is piping hot and sauce is
2.5 lbs. eggplant, peeled and cut crosswise 1/4" thick slices
1/2 C. plain dried bread crumbs
Olive Oil spray
1 C. tomatoes, chopped with their juice
1/4 C. fresh basil (You can use 1 t. dried but it's WAY better if you use fresh)
1/2 t. black pepper
1 C. shredded plant based cheese (about 4 oz)
4 Cloves garlic
1/2 C. onion, chopped
Preheat oven to 400. Line baking sheet with foil. Spray foil with olive oil spray.
Once eggplant is sliced sprinkle with salt and place in a strainer either in the sink or in a big bowl to drain the water. Leave for about 20-30 minutes. After extracting the water from eggplant rinse the salt off with water and pat dry.
In a shallow dish, beat the 2 tbls of oil and 2 T water until foamy. Dip eggplant into oil/water , then into bread crumbs, pressing crumbs into eggplant.
Place eggplant on prepared baking sheet and pray olive oil over slices. Bake 30 minutes, turning after 20, until golden brown and cooked through.
Sautee onions and garlic in spray.
In a medium bowl, stir together tomatoes with their juice, basil, salt, pepper, garlic and onions.
Spoon 3 T of tomato mixture into bottom of 9" square glass baking dish. Place 1/2 of eggplant over sauce; spoon 1/2 of remaining tomato mixture over eggplant; and sprinkle half of cheese on top. Repeat until ingredients are gone.
Sprinkle parmasean on top and bake for 20 minutes or until eggplant is piping hot and sauce is
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