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

12 slices eggplant
1-16 oz. jar marinara sauce
2 C. Mozzarella or non-dairy cheese
¼ C. Parmesan or non-dairy parmesan
4 C. Parmesan breading mix

Breading Mix:
3 C. Bread crumbs
½ C. nutritional yeast
½ C. brown sesame seeds
2 tsp. Parsley
2 tsp. Basil
2 tsp. Spike (optional)
1 tsp. Black pepper

Olive oil or canola spray

1. Slice eggplant and spray with either olive or canola oil.
2. Pat on the breading mix and place on baking sheet. Bake at 350 degrees for 30 minutes until soft and brown.
3. Mix the mozzarella and parmesan together.
4. Put ½ the jar of marinara sauce on the bottom of the baking pan. Next, put ½ of the cheese mixture on top of the sauce. Then lay down baked eggplant single-layer. Drizzle the remaining marinara sauce on top of the eggplant and sprinkle the remaining cheese.
5. Bake at 350 degrees for 10 minutes or until cheese is golden brown.