This great and comforting meal is delicious - A savory cheesy topping and crisp breading help these veggies go down smoothly - you won't even miss the meat! It's a lot of work, so make a double batch. It works perfectly for freezing ahead! Simply freeze the dish after it has been assembled and before it has been baked the second time. To reheat, place - frozen - in a 400 degree oven for 15-20 minutes or until just heated through. We've provided both regular and vegan (egg and dairy free) instructions for this recipe. Servings 8 Prep Time 15 Cook Time 30


high heat vegetable oil for frying and a heavy skillet with sides at least 2 inches tall 2 cups gluten free bread crumbs (we like 4C or Aleia's brands) 1 tsp Italian seasoning 1 tsp garlic powder (optional) 2 cups Better Batter Gluten Free Flour EITHER 1 c grated pecorino romano cheese OR 1/2 c each hempseed and nutritional yeast, plus up to 1 tsp salt, blended together (taste it until it tastes how you prefer) OR commercial df cheese alternative, grated fine. EITHER 3 large eggs, beaten, OR 1 c aquafaba (bean juice) 1 eggplant (about 2 lb), peeled, sliced into 1/4 inch thick slices, and lightly salted and allowed to rest for 15 minutes 1 quart jar or more favorite pasta sauce 8 ounces mozzarella cheese OR dairy free alternative (we like Daiya shreds, or we shred the Chao or Follow Your Heart brands)


Fill heavy skillet with 1/2 to 1 inch of vegetable oil. Heat over medium high heat until oil reaches 350%. Turn on oven to 425 degrees. Grease a large casserole or cake pan. Meanwhile, place breadcrumbs and cheese or hempseed mix in a pie plate and blend to combine. In a separate pie plate, combine Better Batter flour , optional garlic powder, and and Italian seasoning, stirring until evenly combined. In a small bowl beat the eggs or aquafaba until foamy. Make the prepared eggplant slices as follows: 1) Dip slices into the flour, coating all sides. Allow to sit for a minute or so 2) Dip slices into the eggs or aquafaba, coating all sides. 3) Dip slices into the breadcrumb mixture, pressing to adhere the mixtuure to all sides. Allow to sit for 5 minutes or so to allow the mixture to adhere. 4) Drop into heated oil and fry, a few slices at a time, on all sides until golden brown. Place fried slices into the greased pan. Top prepared slices with an equal amount of sauce - use as much as you like, but at least 1 tbsp per slice - and then with an even amount of cheese or dairy free alternative. Bake in the hot oven until the cheese melts and starts to barely brown, about 10-15 minutes. Watch it carefully to make sure it doesn't burn! Serve immediately.