Name: Vegan Eggplant Pomodoro
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Vegan mayonnaise - 4 cups; Dijon mustard - 1 cup; Eggplants, sliced into 1/2-inch rounds - 4 medium; Vegan bread crumbs - 4 cups; Extra virgin olive oil - 4 teaspoons; Roma tomatoes, sliced - 12 medium; Garlic, crushed - 8 cloves; Fresh basil, chopped - 40 leaves

Ingredients for - Vegan Eggplant Pomodoro

1. Vegan mayonnaise 4 cups

2. Dijon mustard 1 cup

3. Eggplants, sliced into 1/2-inch rounds 4 medium

4. Vegan bread crumbs 4 cups

5. Extra virgin olive oil 4 teaspoons

6. Roma tomatoes, sliced 12 medium

7. Garlic, crushed 8 cloves

8. Fresh basil, chopped 40 leaves

How to cook deliciously - Vegan Eggplant Pomodoro

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

Combine vegan mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant in the mayo-mustard mixture, then coat with bread crumbs. Arrange coated slices on the prepared baking sheet.

3 . Stage

Bake in the preheated oven until tender, about 45 minutes.

4 . Stage

While the eggplant is baking, heat oil in a skillet over medium heat. Add tomatoes, garlic, and basil; saute until fragrant and heated through, 3 to 4 minutes.

5 . Stage

Serve eggplant slices with a generous portion of the tomato mixture.