Preheat oven to 350 degrees. Coat a baking sheet with
non-stick cooking spray (Pam). Depending on how large the eggplant is,
you may need more than one sheet.
1. Cut off both ends of the eggplant. Slice into 1/2
inch thick slices.
2. Peel the skin off each slice using a potato peeler.
Cut larger slices into half-moons.
3. Put about one cup of soy milk in a medium bowl. In
another bowl, place about two cups of bread crumbs.
4. Start by dipping each eggplant slice in the milk,
then dip in bread crumbs to completely coat. Place on prepared baking
sheet. Add more milk or bread crumbs to either bowl, if necessary.
5. When all slices are on sheet, spray tops with cooking
spray.
6. Bake 30 minutes -- flip, spray with cooking spray and
continue baking for additional 15-30 minutes, until both sides are
crisp.
7. Remove from oven and enjoy as is, or topped with warm
tomato sauce and shredded vegan cheese of choice.
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