When I was a vegetarian, this was one of my favorite meals. My mom would make these for me all the time and she was always so good about adding her own healthy spin. She oven baked the eggplant instead of frying, and even sometimes would omit the breadcrumbs, which is possible in this recipe as well. These are super easy to make, and store well in the refrigerator for eating the next day.

Ingredients:

-1-2 medium purple eggplants (sliced evenly into ½ inch disks)

-2-3 eggs

-Splash of milk of choice

-2 cups breadcrumbs (there are so many options on the market now, find whatever one fits your dietary needs best, just look for one that is clean with no added oils. We used sourdough breadcrumbs from our local bakery)

-Raw cheese

-Organic tomato sauce

-Salt + Pepper

-1-2 teaspoons of Oregano

-Chopped basil

Directions:

Heat up the oven to 400 degrees F. Line a baking tray with Parchment paper. In a medium size bowl mix eggs, splash of milk, and a sprinkle of salt and pepper. On a large plate spread breadcrumbs with oregano. Have sliced or grated cheese ready on the side, along with tomato sauce ready to be used.

In an assembly line, fist dunk the sliced eggplant in the egg mixture, get it soaked, then pat the eggplant into the breadcrumbs until fully coated on both sides. Once coated in the breadcrumbs place onto the baking tray. Repeat these steps until all the eggplant is used up. You might have to use more breadcrumbs or make more of the egg mixture depending on how much eggplant you have.

When you have all the eggplant coated and on the baking tray it’s now time to bake in the oven for 25-30 minutes, or until the eggplant is soft enough to slice through. Once cooked, you can top the eggplant slices with the tomato sauce, cheese, and basil. Put them back in the oven on broil until the cheese is melted. Let them cool a little and then enjoy!