- 45 minutes
- 20 minutes
- First, prepare and purge the eggplant of excess moisture and bitterness by sprinkling salt liberally on both sides of every slice. Let sit for 30 minutes, then rinse and squeeze to wring out excess liquid.
- Place flour in one small bowl, non-dairy milk in another, and breadcrumbs, parmesan, oregano and ¼ teaspoon of salt in a third. Dip each slice of eggplant in flour, then milk, then breadcrumb mixture.
- Arrange slices on a baking pan and place in an oven heated to 400 degrees for 20 minutes or until coating begins to brown. While the eggplant cooks, boil pasta according to package directions and warm pasta sauce.
- When eggplant is finished cooking, top slices with vegan mozzarella and broil for an additional 5 minutes or until cheese is melted. Remove from oven and plate pasta topped with sauce, eggplant, and fresh basil. Serve hot.