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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: 


Well, mustard is pretty much calorie-less, especially in the amounts used in this recipe. And the recipe says that the mayo used must have *some* fat in it, but there are a few low-fat vegan brands out there... Trader Joe's has an Eggless, Low Fat mayo that only has 2.5 grams per tablespoon, which is quite a bit lower. You're only really using the mayo to coat the slices, as long as you don't drown them in excess mayo, I really don't think this recipe is overly-decadent. (Especially considering that an original recipe like this would be drowned in cheese and dipped into egg yolks.) Go ahead an indulge here and there. :P


It came out great for us, only thing I wonder about how much fat in the mayo and mustard.  Is there a way to have the same taste with less fattening ingredients?


Wow this really tasted great!  The only problem I had was with getting the eggplant off of the foil in one piece, it would stick to the foil and never want to get off no matter what I tried.  Oh well, it still tasted incredible.


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?


Holy cow, verything about this recipe is excellent!  ;D My eggplant was super big so I had to cook it in 2 batches, but wow...everything is soooo tasty!! I'm eating it right now. The great thing is that I'll have enough for a few more days this week. I'm definitely going to make this again.  :)


this was very good! my boyfriend and i both thought the eggplant was delicious even without the tomato topping. but next time i will have to make something else to go with it, instead of just eating one big plate of this stuff haha.


Delicious, although i wouldn't eat it without the sauce on top. You tast the mustard and mayo to much.


I made this last night and everyone loved it!  I didn't know whether or not to drain the eggplant (I suck at doing anything with eggplant) so I only did it for a few minutes.  They ended up a bit soggy, next time I will remember to drain them longer ahead of time, but they still tasted amazing.


This was yummy!  I fed it to some meat eaters and they loved it!  I added some baby bellas and had to use dried herbs, but it turned out great.  :) 


Wow - this eggplant was FABULOUS!  I used Panko breadcrumbs and just added some Italian seasoning and I used my own tomato sauce and served it over pasta.  It was VERY filling and VERY delicious.  I will definetly be making it again and again.



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