Recipe: Eggplant Parmesan

[INGREDIENTS]

*Eggplant (1)
*Italian Salad Dressing (1/2 bottle)
*Breadcrumbs (1 1/2 cups)
*Garlic salt (2 tbsp)
*Olive Oil (1 tbsp)
*Spaghetti Sauce (1/2 jar)
*Spaghetti Noodles (1/3 package)
*Vegan Parmesan (to taste)






[STEP 1]
Boil the spaghetti according to package directions. Drain and set aside, but keep warm.

[STEP 2]
Preheat oven to 400 degrees.

[STEP 3]
Wash eggplant and slice into 1/2 inch thick rounds.

[STEP 4]
Dip both sides of eggplant rounds into italian dressing and let excess drip off. While wet, dredge the rounds in bread crumbs on all sides.

[STEP 5]
Place breaded rounds on a cookie sheet which has been coated in olive oil.

[STEP 6]
Bake for 20 minutes then flip and bake for another 20, or until they seem slightly gooey inside and crispy outside

[STEP 7]
Top eggplant with heated spaghetti sauce and parmesan cheese, serve with noodles.