This is a healthy version of eggplant parmesan. It is very low fat, freezes well and is a crowd-pleaser!
1 large or 2 medium eggplants
1 cup cornmeal
1/2 cup plain unsweetened non-dairy milk like Silk Unsweetened Almond milk
2 teaspoons cajun seasoning or equivalent of salt and pepper (you are seasoning the cornmeal and the eggplant here so be generous)
Coconut oil spray
1 Jar Marinara, I use Trader Joe's Organic Tomato Basil Marinara
1 cup Diaya Non-Dairy Mozzarella Shreds
Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
Peel and slice eggplant in 1/4 inch slices.
Place milk in a shallow bowl or dish.
Place cornmeal and seasonings in another shallow bowl or dish.
Dip eggplant slices into milk and then into cornmeal.
Place slices onto sheet pan.
When slices have all been coated, spray them with a generous amount of coconut oil spray.
Bake for 15 min. Flip, spray and bake for another 15 minutes.
Spread 1/4-1/2 cup of sauce onto the bottom of a 9x7x2.5 inch oven-safe casserole dish. Layer baked eggplant slices on top. Cut the slices and piece together to make a solid layer. Repeat layering until slices are used and sauce is on top.
You should have 2 1/2 to 3 layers ideally but no worries if the third layer doesn't cover completely or you have slices left over. They are delicious by themselves with Vegan Ranch dressing on top.
Turn the oven down to 350 and bake your Eggplant Non-Parm for 30 minutes.
Garnish with Diaya Mozzarella shreds and serve.