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Eggplant Parmesan
Ingredients
  • One large eggplant, peeled and sliced vertically into 8 cutlets
  • 1 c. unsweetened/unflavoured almond milk (or milk of choice)
  • ¾ c. whole wheat pastry flour (or other flour of choice)
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • Freshly ground black pepper
  • ¼ tsp dried oregano*
  • ¼ tsp dried parsley*
  • ¼ tsp dried basil*
  • 2 cups breadcrumbs (I used Panko)
  • Pasta sauce of your choice
  • Low-fat 5 minute cheeze sauce (makes ⅔ cup) or Daiya cheese (bake in oven if using Daiya to melt it)
  • Cooked spaghetti or greens, for the base
Steps
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