eggplant pomodoro
(from grandmaD’s recipe box)
Source: [email protected] via vegweb.com (from RecipeThing user wearyaswater)
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: eggplant, favorites, vegan
Ingredients
- 2 eggplant (medium eggplant, sliced into 1/2 inch rounds)
- 3 tomatoes, (roma, diced)
- 10-15 basil leaves, fresh
- 1 cup vegan mayonnaise (must have some fat in it)
- 1/4 cup Dijon mustard (regular or honey mustard may be substituted)
- 1 cup Italian style breadcrumbs (no parmigian cheese)
- garlic, 2 cloves crushed
- 1 tsp. olive oil (extra virgin)
Directions
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Pre-heat oven to 400 degrees.
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Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second-coat each slice with vegan breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 degrees for 45 minutes.
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While eggplant is baking, saute diced tomatoes, garlic, and basil in olive oil until well-heated, and set aside.
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Serve baked eggplant with a generous portion of tomato mixture. Enjoy!