Grilled Eggplant Sandwiches
1/2 cup Non-dairy Milk
1/2 cup Egg Replacer
Salt to taste
1/2 cup Flour
1 cup Italian-style Bread Crumbs
1 small Eggplant, peeled and cut into 12 slices
4 Whole Wheat Sub Rolls, sliced
1/2 to 1 cup Marinara sauce
Preheat the oven to 400 degrees.
In a small bowl combine the milk and egg replacer and a pinch of salt (if desired) and mix well. In a shallow bowl, add flour, and in another shallow bowl add breadcrumbs.
Coat 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.
Place the eggplant slices on the sub rolls, top with marinara sauce and serve immediately.