No need to salt the eggplant slices. This is done when the eggplants are old to remove liquid and some of the bitterness. The original eggplants where small oval shaped and cream or white coloured,like an egg, hence the name. Later they were bred to be the purple colour and this is why many call them “aubergine”
1 large eggplant, sliced into ½ inch/1.27cm rounds
1 cup/225ml half corn meal and half crisped rice crumbs
1 teaspoon/5ml salt
1/2 teaspoon/2ml ground black pepper
1/2 teaspoon/2ml garlic powder
1 tablespoon/15ml dried Italian Seasoning
1 tablespoon/15ml olive oil
1 tablespoons/15ml olive oil
1 clove garlic, minced
2 cups/450ml tomatoes, diced
½ teaspoon/2ml salt
½ teaspoon/2ml black pepper
pinch of red pepper flakes
2 tablespoons/30ml fresh oregano or 2 teaspoon dried
½ tablespoon/7ml fresh rosemary, minced or 1 teaspoon/5ml dried
½ cup/118ml/90g vegan parmesan cheese
4 ounce/114g vegan mozzarella cheese
Preheat oven to 400ºF/204C/Gas Mark 6
In an oblong baking dish mix together the crumbs, salt, pepper, garlic powder and Italian herbs. Pour the oil into the mixed crumbs and mix well to just dampen the crumb mixture. Beat eggs in a bowl. Dip eggplant in eggs and then in crumbs. Place the coated eggplant slices on a foil or parchment lined baking sheet. Bake in the pre-heated oven for 10-15 minutes, flipping after6 or 7 minutes, or golden brown and the eggplant is easily pierced with a knife. Add oil to a saucepan on medium high heat. Add garlic, sauté for 30 seconds to 1 minute. Add tomatoes, salt, pepper and pepper flakes. Bring to a boil. Reduce heat and simmer for 10 minutes. Add fresh herbs and stir.
On the same baking sheet evenly divide 1 cup/250ml of the marinara sauce over half of the eggplant. Sprinkle with ¼ cup/59ml/45g parmesan. Top with remaining eggplant and sauce. Cover with mozzarella and parmesan cheese. Place in oven and bake for 10-15 minutes or the cheese is melted and bubbling.
If using dried herbs add with tomatoes. For a smoother sauce puree or mash tomatoes.