Berenjenas a la parmesana

Ingredientes

• 2 1/2 cups whole wheat bread crumbs or small loaf stale whole wheat bread, crusts removed
• 2 tablespoons oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 large eggplants
• 1 1/2 cups plant milk
• 1 tablespoon ground flax seed
• 2 tablespoons water
• 1 recipe tomato sauce
• 1 recipe cashew mozarella
• 1 recipe So Good It's Nuts Parmesan

Preparación

1. 1

   Preheat the oven to 350 degrees. Peel the eggplants and slice into thin rounds (1/4 inch or so). Put the ground flax seed and water in a shallow bowl and let sit for a minute or two. Then, add the plant milk.

2. 2

   Take your small loaf of stale whole wheat (or gluten free) bread and cut off the crusts. Cut into large pieces and put into the food processor. Pulse until you have a breadcrumb consistancy. Alternatively, you could use store bought whole grain or gluten free breadcrumbs.

3. 3

   Measure out 2 1/2 cups of breadcrumbs and put into a large bowl. Add the salt, garlic powder, and oregano. Stir. Pour the breadcrumbs onto a large plate.

4. 4

   Dredge each eggplant slice in the plant milk mixture, then place on the breadcrumbs in the plate and cover each side of the eggplant slice in breadcrumbs. Transfer to a baking sheet lined with parchment paper. Repeat for each eggplant slice. Bake the eggplant slices for about 15 minutes or until soft and cooked through. You may need to use two baking sheets or to do a second round of baking. Remove from the oven.

5. 5

   Pour some tomato sauce into the bottom of the lasagna pan. Cover with a layer of eggplant slices. Pour half of the tomato sauce over the eggplant slices and cover with half of the cashew mozzarella. Place the remaining eggplant slices on top of the first layer. Top with the rest of the tomato sauce, the rest of the cashew mozzarella, and top with a layer of the So Good It's Nuts Parmesan. Bake for 30 minutes or until warmed throughout. Top with some chopped basil and additional nut parmesan.