Eggplant Parmagan and Spaghetti

 

One large Eggplant

Breadcrumbs with Italian Seasoning

Olive oil

Tofu Mozzerella Cheese

Your favorite tomato sauce

Optional:

Side dish of pasta

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.

Dine Without Whine

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