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This recipe is a modification of one I found on The original recipe is delicious (made with Veganaise), but I rarely have mayo around anymore. I think my husband actually created the version below. It’s not quite as simple as the original, but it’s still very easy.

1 Eggplant, washed and sliced in 1/2″ slices
soy sauce
Coconut oil (preferably solid but not too hard)

Dip the eggplant in soy sauce, both sides, then spread coconut oil on it as thinly as possible. Then dip it in the breadcrumbs and put on a cookie sheet. Bake at 400° about 20 minutes or so until it sinks in the middle and is thoroughly cooked. There is no need to flip it part way through unless you want to.

We usually serve these with pasta. Let me tell you, these taste so much better than the Olive Garden’s fried eggplant, not to mention they are so much better for you!

You can use just about any breading for this. Sometimes I mix dry breadcrumbs and nutritional yeast flakes. If I don’t have bread crumbs handy, I often just pour out roughly equal portions (I don’t usually measure) of yeast flakes, wheat germ, and coarsely ground corn meal and mix. This is by far the cheapest breading I have ever used!

Check back every Monday for more of my delicious Vegan Recipes, or just subscribe to the blog so you will never miss a post! Next week, Vegetarian Guiso.

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