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Eggplant Parmesan

kept byjohnnygrizz
recipe byOh She Glows

One large eggplant, peeled and sliced vertically into 8 cutlets
1 c. unsweetened/unflavoured almond milk (or milk of choice)
3/4 c. whole wheat pastry flour (or other flour of choice)
1 tsp apple cider vinegar
1/2 tsp salt
Freshly ground black pepper
1/4 tsp dried oregano*
1/4 tsp dried parsley*
1/4 tsp dried basil*
2 cups breadcrumbs (I used Panko)
Pasta sauce of your choice
Low-fat 5 minute cheeze sauce (makes 2/3 cup) or Daiya cheese (bake in oven if using Daiya to melt it)
Cooked spaghetti or greens, for the base



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