I found this recipe on Vegweb.com, and modified it a teeny tiny bit. I have a difficult time finding vegan bread crumbs in my 'hood, so I made my own, and I prefer stone ground mustard to Dijon. I also found the recipe did not provide enough seasoned breadcrumbs for my generous-sized eggplant, and the pomodoro sauce wasn't enough to cover all the breaded eggplant. The baking time listed in the original recipe proves too long every time I make it, so I shortened the time, and added a step to flip the eggplant mid-way through baking so both sides crisp evenly. Finally, I added a bit of balsamic vinegar to the sauce for a bit of bright, tangy flavor.
This is how I do it:
Sexy Vegan Mama's Eggplant Pomodoro
1 c. vegan mayonnaise (I use Vegenaise)
1/4 c. stone ground mustard
4 slices vegan whole wheat bread, toasted
dried oregano to taste
dried marjoram to taste
fresh or dried basil to taste
fresh or dried garlic to taste
1 eggplant, cut into 1/2" rounds
2 t. olive oil
5 Roma tomatoes, diced
3 cloves garlic, crushed
20 fresh basil leaves, finely chopped
1 - 2 t. balsamic vinegar
Preheat oven to 400 degrees.
Coat a baking sheet or two (I used two for my large eggplant) with foil, and set aside.
In a wide bowl, combine vegan mayonnaise and mustard.
Tear toasted bread into small pieces and whiz in a food processor or blender. Add oregano, marjoram, basil and garlic to create seasoned bread crumbs. Blend well and empty into a separate wide bowl.
Dip each slice of eggplant into mayo/mustard mixture, then dredge with seasoned breadcrumbs and place on baking sheet.
Bake for 35 minutes, turning eggplant slices after 20 minutes.
While eggplant is baking, prepare pomodoro sauce by sauteing tomatoes, garlic and basil leaves in heated olive oil. When thoroughly heated, stir in balsamic vinegar and set aside.
Top eggplant slices with pomodoro sauce and serve. If desired, serve atop a nest of angel hair pasta or spaghetti.