Eggplant Bake
Ingredients
- ½ cup Whole grain pastry flour
- ½ - ¾ cup Soy milk
- 1 - 2 cups Italian bread crumbs
- 1 large Eggplant, peeled, sliced ¼- to ½- inch thick, lengthwise
- 2 28-oz Jars of marinara sauce (or equal batch of Marinara Sauce, see condiments)
- 1 10-oz Package spaghetti or other whole grain long noodles, cooked
Instructions
- Preheat oven to 350°F.
- Place pastry flour in a shallow bowl. Pour milk in a second shallow bowl. Place bread crumbs in a third shallow bowl. Bread eggplant slices by first dredging each slice in the flour, then covering with milk, and finally covering with bread crumbs. You may need to add more flour, milk, or bread crumbs depending on the number of slices your eggplant yields.
- Place breaded slices on a parchment-lined baking sheet. Bake for 20 minutes, until brown, turning once halfway through. Remove from oven, but keep oven at 350°F.
- Spread ½ cup marinara sauce over bottom of a 3-quart baking dish. Layer with eggplant slices. Add another layer of marinara. Top with remaining eggplant slices and cover with marinara sauce.
- Cover with foil and bake for 30 minutes. Serve on top of spaghetti.