Sunday, May 3, 2015

Oven "Fried" Eggplant with Marinara Sauce

These Oven "Fried" Eggplant with Marinara Sauce came out spectacular! Peel and slice 3-4 medium sized Italian eggplants about 1/4-inch thick.
Create a flax "egg" dip by mixing 2 T. of ground flaxseeds with 1 1/4 cups of UNSWEETENED almond milk. Set aside for 5 minutes until they become gooey like egg whites! Dip slices into the flax egg, one by one. Then, dredge in the seasoned breadcrumbs.
Bake on 425 degrees (convection) or 450 degrees  for 35-40 on parchment-lined baking sheets, turning them over after 20 minutes. Serve with marinara sauce!