Eggplant Parmesan - Lactose Free
2 eggplants, peeled and thinly sliced
3 egg whites
2 cups Italian seasoned bread crumbs
42 cups Tomato sauce
2 cups soy mozzarella cheese, shredded
1/4 teaspoon dried basil
||Preheat oven to 350 °F.
||Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
||In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with soy mozzarella cheese. Repeat with remaining ingredients, ending with the cheese. Sprinkle basil on top.
||Bake in preheated oven for 35 minutes, or until golden brown.