Eggplant Mozzarella Cutlets
VEGETARIAN, DAIRY-FREE, GLUTEN-FREE (OPTIONAL)
Servings: 8 cutlets
Prep Time: 20 minutes
Cook Time: 40 minutes
1 cup of rice bread crumbs
1 tbsp of Italian oregano
1 tbsp of basil
1/2 tbsp of garlic powder
Salt + pepper, by preference
1/2 cup of dairy-free mozzarella shreds
Pre-heat oven to 400°F. Lightly grease baking sheets.
Add eggs to medium-sized bowl, whisk until well-combined. In a separate medium-sized bowl, add remaining ingredients.
One-by-one dredge eggplant rounds through egg, and then through bread crumb mixture.
Lay on baking sheet in even layer. Add to oven and bake for 30 minutes, flipping halfway through. After 30 minutes, sprinkle with mozzarella, and bake for an additional 5 - 10 minutes
Optional: add to lightly greased baking dish, top with preferred pasta sauce and baked for an additional 20 minutes
Sometimes I’ll wait to add sauce if I plan on eating over the course of several days.