2 tablespoons olive oil
1/2 cup corn flake crumbs
1/4 cup grated parmesan cheese or nutritional yeast
1/2 teaspoon salt
Dash of pepper
1 small eggplant
1 egg beaten
1 cup marinara sauce
1/2 cup shredded mozzarella or vegan cheese
Preheat oven to 400° F (200 C).
Pour melted butter into a 11 x 7-inch baking dish. Set aside. Next place egg in a shallow dish. Set aside.
In a separate shallow dish, combine corn flake crumbs, parmesan cheese, salt and pepper. Set aside.
Peel eggplant and cut into 3/4-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
Pour marinara sauce over eggplant and top with cheese. Bake for 3 more minutes, or until cheese is just melted.
Serve over pasta, spaghetti squash or zoodles
and a protein enjoy! Serves 2.