1 eggplant, sliced 1/2" thick
salt, to taste
flour, as needed
1 cup nondairy milk
2 egg substitutes (http://vegweb.com/index.php?topic=7678.0)
1 cup cracker crumbs
1 teaspoon oregano
2 teaspoons basil
nutritional yeast, to taste
1/2 teaspoon chilli powder
1 teaspoon garlic powder
1. Sprinkle eggplant with salt, let drain in collander for an hour with weight on it. Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
2. Put flour in a bowl. Combine milk and egg replacement in another bowl. In a thrid bowl, combine cracker crumbs and spices.
3. Dip each eggplant slice into each bowl, to coat; flour, then milk mixture, then crumbs. Set eggplant on prepared cookie sheet.
4. Bake 25-35 minutes, or until soft.
At this point, I put sauce over it and put it back in the oven for about 5 minutes. Serve over brown rice or noodles, with a basil tomato salad: tomatoes, cucumbers, red onion, fresh basil, oregano, lemon juice, salt, garlic.'