Egg Mixture:
1 egg (or flax egg) with a bit of water to thin
Flour:
about 1/3 cup flour with salt and pepper
Coating:
1 cup panko bread crumbs
Vegan parmesan:
3/4 cup raw cashews
3 Tbsp. nutritional yeast
heaping 1/4 tsp. garlic powder
3/4 tsp. salt
Dip each eggplant slice in flour, then egg, then bread crumbs and place on a baking sheet lined with parchment paper. Bake at 400 for about 30 minutes. After 30 minutes, take slices out in batches and cook in cast iron with 1 Tbsp. olive oil to brown and crisp (this is really important!). Sprinkle with vegan parmesan and oregano.
Serve on top of spaghetti noodles and marinara. Sprinkle with more parmesan since you don't have to feel guilty about this stuff.
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