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Eggplant Pomodoro

What you need: 

1 cup vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard or regular mustard
1 eggplant, sliced into 1/2" rounds
1 cup Italian style breadcrumbs
3 roma tomatoes, diced
10-15 fresh basil leaves, chopped
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil

What you do: 

1. Preheat oven to 400 degrees F, and coat a cookie sheet with foil. Combine mayonnaise and mustard in a bowl until well blended.
2. Coat each slice of eggplant with the mayo/mustard mixture and then coat each slice with vegan breadcrumbs.
3. Arrange coated eggplant slices on prepared cookie sheet and bake for 45 minutes.
4. While eggplant is baking, saute diced tomatoes, basil, and garlic in olive oil until well heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

Preparation Time: 
30-60 minutes
Cooking Time: 
Servings: 
2-4

SO HOW'D IT GO?

It was very easy to make--my toddler helped. She ate two pieces, although my husband won't because it tastes like, well, eggplant. I thought it was great, but better without the tomato stuff.

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Gosh this was darn delicious!  I baked them 20 minutes on one side, flipped them to the other side, and baked them 20 minutes again.  They came out crispy and delicious.  The mustard taste is really complex and warm and I ended up not even making the tomato topping--I just put the baked eggplant slices on some bread to make a sandwich with some ketchup and olives.  This is a great way to eat them if you don't have the tomato topping ingredients handy, or if you have leftover eggplants.  :D

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YUMMY!! but there's a sad story to go along with this: I was cooking my eggplant in the kitchen at about 11:30pm (I'm a student, I sleep, eat and read at the weirdest hours, I know). So anyway, I'm cleaning up as the eggplant is baking away and then all the sudden BEEEEEEP!!!! BEEEEEP!!!! BEEEEEP!!!! BEEEEEP!!! the smoke alarm went off!! There was no smoke and I didn't know what to do and I was home alone so I ran downstairs to my neighbor's (I live in a converted house) and I was all panic-y and was all "What do I do?!?!?!" and she told me to wave something something over it until it stopped. But ya know what? She was SO rude to me about it (the way she said it and she slammed the door in my face) that I cried  :'( I was so scared and it was so loud and it took me like 10 minutes of waving to get it to stop. I was so upset. And it wasn't like she was in bed or anything, she was fully clothed and her hair was even done up. Gah, what a not so fun experience. Sorry, I just wanted to share. The eegplant is spectacular though!!  :)

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This recipe was awesome!!  My whole family loved it.  I never thought I would get my husband to eat nayonaise, but he did...and he liked it!  ;)

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YES, this was so amazingly delicious! It made four generous servings (served over angel hair) and it was an impressive looking & tasting dish. A few things I'm planning on doing the next time I make it: Use 5-8 roma tomatoes for more sauce, shred up the basil leaves so it's less tough/chewy, add a dash of balsamic to the sauce. I used a mayo recipe from the book "Instead of Chicken, Instead of Turkey" and it came out too watery, so I added a box of silken tofu, and that was just right. Can anyone suggest another vegan mayo recipe?

if you can find veganiase thats an awesome brand, but if you make your own, use a food processor, thats all i know :)

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I just made this recipe. I added hemp hearts to the breadcrumbs. I have made and experimented with other eggplant pomodoro recipes before and found this one the easiest yet. I did not make the sauce, but I am using a homemade tomato sauce I already have.

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this was AMAZING!!!!!!!!! i'm not a huge eggplant fan but this made me into one. i used one extremely tiny eggplant and made a homemade sauce of cherry tomatoes, basil, and garlic. thank you so much for this wonderful recipe!  ;D

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so quick and so delicious.  one of the best, and definitely the simplest, eggplant recipes I have tried. I make this often and usually just use a jar of spaghetti sauce because I'm lazy like that.  :)

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This recipe was fantastic! It was crispy on the outside from the crust, and tender on the inside. The mayo/mustard mixture gave it so much flavor. I served mine with a side of spaghetti and marinara sauce. I will make eggplant more often from now on!

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I would serve this as a main dish, with maybe a side of garlic pasta or puttanesca (garlic, red pepper flakes, parsley and black olives tossed with pasta). Leftovers are great cold for sandwiches on wholegrain bread!

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