2 medium eggplants, sliced
2 eggs, beaten and in a bowl wide enough for dipping (or vegan egg replacer)
3 cups seasoned bread crumbs (GF- see recipe)
1/2 cup parmesan cheese (dairy-free available)
1/2 pound shredded mozzarella cheese (dairy-free available)
4 cups marinara sauce
dried basil to taste
garlic seasoning to taste
salt to taste
Preheat oven to 350 deg. F
Prepare a cookie sheet with parchment paper. Spread bread crumbs onto a large plate. Dip the eggplant slices into the egg, then coat the dipped eggplant in breadcrumbs. Place each coated eggplant slice onto the cookie sheet. Bake for 5 minutes on each side.
In a 13×9″ pan, pour in 2 cups of marinara sauce and spread evenly along the bottom. Place a layer of coated and baked eggplant sliced over the top of the sauce. Sprinkle with parmesan and mozzarella. Add 1 cup of sauce and spread gently and evenly. Lay down another layer of eggplant and cover with cheese and the last cup of sauce. Evenly spread the sauce again and lay down the last layer of eggplant. Cover this with mozzarella and parmesan, then season the top with dried basil, garlic seasoning a little salt.
Bake for about 30 minutes or until the top becomes golden brown.
Serve with Spaghetti and the extra marinara sauce.