Ingredients

• Recipe:
• Eggplant
• 1/4 cup whole wheat flower
• 1/4 cup almond milk, or other non-dairy milk
• 2 tablespoons stone ground mustard
• 1/2 cup Italian bread crumbs – I crushed my homemade croutons
• 1 medium eggplant
• salt and pepper
• Mushroom Marinara
• 1 tablespoon EVOO
• 1 cup sliced mushrooms
• 1 tablespoon minced garlic
• 1/2 cup yellow onion
• 1/4 cup fresh parsley, chopped
• salt and pepper
• your favorite pasta sauce

Directions

1. Directions

2. Preheat oven to 375 F.

3. Get 3 bowls ready for your eggplant breading. In one bowl add flour and salt and pepper.

4. In one bowl add milk and mustard. Wisk together.

5. In one bowl add your bread crumbs.

6. Slice eggplant into rounds or half rounds about 1/2 thick. Dredge each piece into the flour, then milk, then bread crumbs.

7. Place each round on a backing sheet that has been lightly sprayed with cooking spray. Bake 10-12 minutes on each side.

8. While baking, heat EVOO in a large saucepan on medium. Add onion, garlic and mushrooms. Let cook until soft – about 8 minutes. Be careful not to burn the garlic! Stir, stir, stir! Season with salt.

9. Add parsley and let cook for another few minutes.

10. Add 3-4 cups of pasta sauce and let simmer for a good 10 minutes. Check to see if salt or pepper need to be added.

11. Once the eggplant has been baked, plate 4 pieces then top with marinara sauce. Serves 3-4

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