Easy Eggplant Parmesan
1 eggplant, sliced 1/2" thick
sea salt, to taste
coconut oil, as needed
1/2 cup seasoned bread crumbs
1/4 cup coconut oil (I use organic extra virgin)
1 (8 ounce) package vegan mozzarella cheese
1. Preheat oven to 350 degrees F. Sprinkle small amount of sea salt to both sides of eggplant slices. Oil 13x9" pan with coconut oil.
2. Heat coconut oil in microwave until liquid and put bread crumbs on plate. Dip one side of eggplant into coconut oil (allow excess oil to drip off), then into bread crumbs and repeat on other side.
3. Place in prepared pan (you can stagger slices on top of each other, if needed). Bake for 30 minutes, or until tender. When tender, add vegan mozzarella until melted.
Enjoy on you favorite pasta and tomato sauce. I like to put mine on brown rice with tomato sauce.
Source of recipe: I was looking for an alternative to an egg dip for eggplant parmesan and came up with this.