- 2 tablespoons olive oil
- 1/2 cup corn flake crumbs
- 1/4 cup grated parmesan cheese or nutritional yeast
- 1/2 teaspoon salt
- Dash of pepper
- 1 small eggplant
- 1 egg beaten
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella or vegan cheese
Directions:
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Preheat oven to 400° F (200 C).
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Pour melted butter into a 11 x 7-inch baking dish. Set aside. Next place egg in a shallow dish. Set aside.
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In a separate shallow dish, combine corn flake crumbs, parmesan cheese, salt and pepper. Set aside.
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Peel eggplant and cut into 3/4-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
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Pour marinara sauce over eggplant and top with cheese. Bake for 3 more minutes, or until cheese is just melted.
Serve over pasta, spaghetti squash or zoodles and a protein enjoy!
Serves 2.
