Baked breaded eggplants with cherry tomato sauce
Baked breaded eggplants with chunky cherry tomato sauce.
1 hr 5 mins
- 1 large eggplant
- 1 cup bread crumbs or panko
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried chili
- 1 teaspoon garlic powder
- 4 tablespoons Veganaise
- 300 g . cherry tomatoes
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 10 basil leaves cut into strips
Pre heat the oven to 350ºF .
Slice the eggplant into slices of equal width.
In a bowl mix the bread, oregano, salt, garlic powder and pepper. In a separate bowl put the Veganaise.
To each slice of eggplant add a little bit of Veganaise in a thin layer and then pass it through the breadcrumb mixture.
Put the slices in a baking dish prepared with a silicone mat or parchment paper.
Put them in the oven until firm to the touch and golden brown, about 45-50 min. Keep on eye on them, remember that every oven is different and time may vary.
To make the sauce, add in a pan the olive oil and cherry tomatoes. When they start to brown and crack open, put the garlic and salt. Take care of the garlic so it will not burn, stirring constant.
When garlic is beginning to brown, crush the tomatoes to make them release their juices. Add the dried oregano. Test for seasoning and when ready add the chopped basil.
Serve sauce over the eggplant.