Ingredients
Ingredients (use vegan versions):
- 1 large eggplant
- water
- 1 cup of flour
- 1 tablespoon of season salt
- 1tablespoon of garlic salt
- 1tablespoon of oinion salt
- shake in some pepper
Combine flour, season salt, garlic salt onion salt and dash of pepper in a bowl.
Slice the eggplant into disks, and dip in the water in a seperate bowl. After letting the access water drip off, dip the eggplant slices in the spice mixture.
Place on a cookie sheet and bake at 350 for about 20 minutes or until golden brown. Take out of the oven, spoon Italian spagetti sauce over the top and sprinkle with soy mozzarella. Place back in the oven for another 6 to7 minutes.
It tastes great with spagetti or lasagna.
Preparation time: 30 min