By Jan Blank
1 jar of spaghetti sauce
Coconut or avocado oil
Milk (soymilk or almond or your choice)
Italian style bread crumbs
Mozzarella cheese (Miyoko’s vegan Mozzarella – can purchase at Fred Meyer or Food for Less)
Cut eggplants in ¼” slices, salt both sides, place on rack to drain for two (2) hours.
Then dip eggplant slices in milk and then in bread crumbs. Fry in coconut or avocado oil.
Cut Mozzarella cheese ¼’ slices
Layer sauce, 1/3 eggplant slices, 1/3 mozzarella cheese in a casserole dish. Then place another layer of eggplant over cheese and spread 1 cup of sauce over eggplant rounds. Layer rest of mozzarella slices over sauce. Then add remaining 1/3 eggplant slices on cheese and spread remaining sauce over the cheese.
Bake uncovered at 350 degrees for 35 minutes. Remove from oven, let sit for 10 minutes. Cut & Serve!
Healthy Lifestyle Center, 4300 N River Rd., Rogue River, Oregon
541-582-1262 – email@example.com – rrsda.com