Ingredients:
3/4 cup parmesan cheese
1/3 cup panko bread crumbs
1 tbsp. garlic powder
2 tsp. sea salt
3/4 tsp. black pepper
1/2 cup almond milk
1 eggplant (cut crosswise into 1/2 in slices)
1 1/2 cups red sauce
4 oz. mozzarella cheese, shredded
coconut oil
basil for garnish
Directions:
Preheat oven to 350 degrees F.
In a shallow bowl, combine the parmesan cheese, bread crumbs, garlic powder, salt, and pepper. Place the milk in another shallow bowl. Heat 3 to 4 tablespoons of oil, enough to coat the pan with a thin layer in a 10 or 12 in nonstick skillet over medium heat.
One at a time, dip the eggplant slices into the milk, then the bread-crumb mixture, pressing thoroughly to coat. Place the finished slices in the hot pan and cook about 3 minutes per side, or until browned to your liking. Transfer the finished slices to a 2-quart casserole dish, arranging them in two layers. Top the eggplant layers with sauce. Spread evenly. Top the sauce with mozzarella cheese. Sprinkle with basil. Bake until the sauce is hot and the cheese is melted, about 20 minutes.
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