Directions:
- Simmer ground flax seed with water for 1 minute and set aside.
- Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
- Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well.
- Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs.
- Dredge the eggplant in flour and shake off the excess.
- Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs.
- Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
- To serve, top the eggplant with marinara sauce, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.18 Kcal (1140 kJ) | ||
| Calories from fat | 64.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 11% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 796.95mg | 33% | |
| Potassium | 561.08mg | 12% | |
| Total Carbs | 44.99g | 15% | |
| Sugars | 11.82g | 47% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 2.4mg | 13% | |
| Calcium | 120mg | 12% | |
| Amount Per 100 g | |||
| Calories | 88.5 Kcal (371 kJ) | ||
| Calories from fat | 21.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 11% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 259.13mg | 33% | |
| Potassium | 182.44mg | 12% | |
| Total Carbs | 14.63g | 15% | |
| Sugars | 3.84g | 47% | |
| Dietary Fiber | 2.69g | 33% | |
| Protein | 2.13g | 13% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.8mg | 13% | |
| Calcium | 39mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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