1 eggplant (sliced into 1/2 inch rounds)
3 roma tomatoes, diced
10-15 chopped basil leaves, fresh
1 cup /soy vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard (regular mustard may be substituted)
1 cup Italian style breadcrumbs (no parmigian cheese)
2 cloves garlic, crushed
1 tsp. extra virgin olive oil
Pre-heat oven to 400 degrees.
Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second-coat each slice with vegan breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 degrees for 45 minutes.
While eggplant is baking, saute diced tomatoes and basil in olive oil until well-heated, and set aside.
Serve baked eggplant with a generous portion of tomato mixture. Enjoy!
Preparation time: 30-60 minutes