Eggplant Parmesan

This universally Italian dish, sometimes referred to as Melanzae Alla Neapolitan, originated in Naples.

Ingredients

• Olive oil or canola oil spray
• 12 slices eggplant (about 1½ pounds)
• 1 (16-ounce) jar marinara sauce
• 2 cups shredded mozzarella (or non-dairy cheese)
• ¼ cup Parmesan cheese (or non-dairy Parmesan)

Breading Mix:

• 3 cups bread crumbs
• ½ cup nutritional yeast
• ½ cup brown sesame seeds
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 2 teaspoons Spike seasoning (optional)
• 1 teaspoon black pepper

Instructions

1. Spray the sliced eggplant with either olive or canola oil.
2. Pat breading mix onto eggplant and place on a baking sheet. Bake at 350° for 30 minutes until soft and brown.
3. Mix the mozzarella and parmesan together.
4. Put ½ the marinara sauce on the bottom of a baking pan. Next, put ½ the cheese mixture on top of the sauce. Then arrange the baked eggplant in a single layer. Drizzle the remaining marinara sauce over the eggplant and sprinkle with remaining cheese.
5. Bake at 350° for 10 minutes or until cheese is golden brown. Enjoy!

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