SERVES
Serves 4-6
PREP TIME
20 min
COOK TIME
45-55 min
TOTAL TIME
1 hr 15 min
INGREDIENTS
- 3/4 cup breadcrumbs
- Salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 large eggplant
- 1/2 cup plant-based milk
- 2 Tbsp cornstarch
- 1 1/2 cup your favorite tomato or marinara sauce
- 1 bag GOOD PLANeT Olive Oil Mozzarella Cheese Shreds
MADE WITH GOOD PLANeT
Mozzarella
DIRECTIONS
1.
Heat the oven to 425* F. Cut eggplant into 1/2 inch slices. Sprinkle with salt and leave aside from about 15-20 minutes. This helps draw out the water. Rinse after 15-20 minutes and pat dry.
2.
Prepare the breadcrumb mixture but combining the breadcrumbs with salt and pepper to taste, garlic powder, onion powder, oregano, and smoked paprika. Keep this mixture in a shallow dish to the side.
3.
Dip the eggplant pieces into a bit of cornstarch, then the milk, then the breadcrumb mixture, making sure it’s well coated. You can press the breadcrumbs into the eggplant.
4.
To assemble, in a 9″ x 13″ oven safe baking dish, add about a third of the tomato sauce on the bottom of the dish. Top with a layer of eggplant then a layer of cheese and repeat until finished, ending with a layer of Olive Oil Mozzarella Cheese. Bake for about 45-55 minutes or golden brown and enjoy!