Pan-Seared Eggplant and ‘Mozzarella’ Bake

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4 Tbsp. vegetable oil
5 eggplants, sliced lengthwise into 1/4-inch slices
1 1/2 cup flour
2 cups marinara sauce
1 lb. shredded vegan mozzarella cheese

• Heat the oil in a large skillet over medium heat. Dredge the eggplant slices in the flour, then fry in the oil until golden brown. Drain on paper towels.
• Place a thin layer of the marinara sauce in the bottom of a deep 9 x 12-inch baking pan. Add a layer of the eggplant slices.
• Sprinkle with the vegan mozzarella and bake at 350°F for 25 minutes, or until browned and bubbly. Cool slightly before cutting.
• Serve over linguine or your favorite vegetables.

Makes 5 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind