Ingredients:
1 Eggplant peeled and sliced about 1/2 an inch thick
1 package of Miyoko's Vegan Mozzarella Cheese or whatever cheese alternative you like
2 cups of marinara sauce My favorite is Rao's Marinara
About 1/4 cup of oil for cooking
1 tbs of fresh basil chopped for garnish
The Wet Batter
1 cup of flour
1-1/2 cup off water
1 tbs of garlic powder
1 tbs of onion powder
1/2 tsp of sea salt
The Dry Batter
2-1/2 cups of panko bread crumbs
2 tsp of garlic powder
1 tsp of dried basil
1 tsp of onion powder
1/2 tsp of salt
Preheat oven to broil
First prepare the wet batter by adding all of the ingredients into a medium size bowl. Mix well and set aside In a separate bowl add in the dry batter ingredients and mix well. Then place each slice of eggplant into the wet batter making sure everything is coated. Now immediately place into the dry batter and make sure that each place is completely covered with panko and set aside. Now place a medium size skillet over medium heat and carefully add in the oil. Once the oil is hot carefully add place the eggplant into the skillet. (Do not overcrowd the skillet. You may need to do this step in 2-3 batches). Cook for about 4 minutes on each side or until crispy and golden brown.. Once the eggplant is cooked place them onto an oven safe sheet pan and pour on about 2 tbs of marinara sauce and top it with a generous slice of the vegan cheese. Now place the sheet pan into the oven for about 3 minutes or until the cheese melts. Top with the fresh basil. I love serving the over pasta with marinara sauce.
