A tasty vegan dish!
One large Eggplant
Breadcrumbs with Italian Seasoning
Olive oil
Tofu Mozzerella Cheese
Your favorite tomato sauce
Prepare your favorite tomato sauce and simmer in a sauce pan for 30 mintues to bring out full flavor. Cut Eggplant into 1/2 inch slices. Smear each side with olive oil, and place in a large baking pan, in a single layer. Top each eggplant slice with a generous layer of bread crumbs.
Bake at 375 for about 20-25 minutes. Cover every slice with tofu mozzerella cheese, and stack the eggplant into double layers. Prepare pasta if you are including a side dish of pasta with the dish. Bake eggplant for another 5-8 minutes, and remove from oven. Cover the entire dish with tomato sauce.
