Scallopini Marinara

In a medium sauce pan, sautee the garlic and onion in the olive oil over medium heat.Once the onion is transluscent, add the tomatoes. Mix together and add basil, salt and pepper. Let sauce simmer on low heat (covered) until the squash is ready to plate. Cut squash into six 1/2 inch slices. On a dinner plate, mix Japanese vegan bread crumbs and herbs together. In a small mixing bowl, thoroughly mix Ener-G Egg Replacer and water together. Dip slices of squash into egg-replacer mix, then cover in vegan bread crumb mix, coating the slice thoroughly. Once slices are prepared, fry slices in peanut oil until golden brown. Keep warm in a 200 oven. Remove sauce from heat. Let cool for 5 minutes. Lay three slices of scallopini squash on a plate, top of with fresh marinara sauce. Serve with linguini or alone.