So, first off, this isn't actually vegan, although it should've been. I was lazy and used an egg to batter the eggplant - that's just common sense. If you have an egg, use the egg. But more importantly (and disgustingly) I used these leftover bread crumbs I had in the cupboard and after I made it I regretted using them, and am glad they're not in my house anymore. According to the label... they're yuck. But whatever, I used them. It is fine. Not vegan.
So basically what I'm saying is that I made cheese-free eggplant parmigiana. It was good, cheese isn't necessary when you have deliciously fried eggplant.
Second piece of honesty... The only reason I didn't put cheese on the eggplant was because I only have cheddar, and I had too much of it with crackers as a pre-dinner snack. So I wasn't interested in more cheese, and it is just fried eggplant with red lentil pasta sauce.
Eggplant:
1 egg
1/2 eggplant
breadcrumbs
olive oil
Baking pan
Get your breadcrumbs ready in a shallow bowl, in another shallow bowl whisk your egg a bit with a fork. Spray the bottom of your baking pan with copious amounts of olive oil, and preheat the oven to 400. Dip the eggplant into egg then breadcrumbs, place on baking sheet. Spray with more olive oil before putting it into the oven - bake until the tops start to look brown and flip (the bottoms are likely darker) and bake a few more minutes
Eat with fresh cooked pasta and fresh pasta sauce - I can't find any posts about puttanesca, so I guess I'll have to make it again and post the recipe.
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