Baked Eggplant Parmesan

• 2 tablespoons olive oil

• 1/2 cup corn flake crumbs

• 1/4 cup grated parmesan cheese or nutritional yeast

• 1/2 teaspoon salt

• Dash of pepper

• 1 small eggplant

• 1 egg beaten

• 1 cup marinara sauce

• 1/2 cup shredded mozzarella or vegan cheese

Directions:

1. Preheat oven to 400° F (200 C).

2. Pour melted butter into a 11 x 7-inch baking dish. Set aside. Next place egg in a shallow dish. Set aside.

3. In a separate shallow dish, combine corn flake crumbs, parmesan cheese, salt and pepper. Set aside.

4. Peel eggplant and cut into 3/4-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.

5. Pour marinara sauce over eggplant and top with cheese. Bake for 3 more minutes, or until cheese is just melted.

Serve over pasta, spaghetti squash or zoodles

and a protein enjoy! Serves 2.