VEGAN EGGPLANT POMODORO

Vegan Eggplant Pomodoro image

Breaded slices of mustard- and mayo-dipped eggplant are served with a fresh-tasting, pomodoro sauce in this simple vegan dish that's like eggplant Parmesan, without the cheese!

Provided by AR Cook

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

4 cups vegan mayonnaise
1 cup Dijon mustard
4 medium eggplants, sliced into 1/2-inch rounds
4 cups vegan bread crumbs
4 teaspoons extra virgin olive oil
12 medium Roma tomatoes, sliced
8 cloves garlic, crushed
40 leaves fresh basil, chopped

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Combine vegan mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant in the mayo-mustard mixture, then coat with bread crumbs. Arrange coated slices on the prepared baking sheet.
Bake in the preheated oven until tender, about 45 minutes.
While the eggplant is baking, heat oil in a skillet over medium heat. Add tomatoes, garlic, and basil; saute until fragrant and heated through, 3 to 4 minutes.
Serve eggplant slices with a generous portion of the tomato mixture.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 55.5 g, Fat 39.7 g, Fiber 8.6 g, Protein 7.5 g, SaturatedFat 6.4 g, Sodium 1035.4 mg, Sugar 12.6 g