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
