Eggplant Pomodoro
1 cup vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard or regular mustard
1 eggplant, sliced into 1/2" rounds
1 cup Italian style breadcrumbs
3 roma tomatoes, diced
10-15 fresh basil leaves, chopped
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil
1. Preheat oven to 400 degrees F, and coat a cookie sheet with foil. Combine mayonnaise and mustard in a bowl until well blended.
2. Coat each slice of eggplant with the mayo/mustard mixture and then coat each slice with vegan breadcrumbs.
3. Arrange coated eggplant slices on prepared cookie sheet and bake for 45 minutes.
4. While eggplant is baking, saute diced tomatoes, basil, and garlic in olive oil until well heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!
SO HOW'D IT GO?
The recipe for the eggplant was out of this world! I didn't make the tomato topping, but made up my own thing. The eggplant is light and crispy. The best breading by far the best I have ever made. Thanks for this recipe!
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