1 large eggplant, cut into ½ slices
1 cup flour
1 cup soy milk
1 cup bread crumbs
3 Tbsp. olive oil
2 cups spaghetti sauce
12 oz. shredded soy mozzarella “cheese”
2 Tbsp. soy parmesan “cheese”
5 fresh shredded basil leaves
Salt and pepper to taste
Preheat oven to 375 degrees. Place flour, soy milk, and bread crumbs in three separate bowls. Dip each slice of eggplant in flour, then soy milk, and then crumbs to coat. Sit each aside. Simmer olive oil in a large skillet over medium heat. Add the eggplant slices and fry until golden brown and crispy. Place slices on paper towels to drain excess oil. Pour a thin layer of spaghetti sauce into a 9×13 inch baking dish. Add eggplant, allowing the slices to overlap slightly. Top with mozzarella and parmesan “cheese” and a little more spaghetti sauce.
Bake, uncovered, for 15 minutes.