Vegan Crunchy Baked Eggplant Bites

Vegan crunchy baked eggplant bites, served with a marinara dipping sauce. Everyone goes nuts for this appetizer whenever I make it, it’s the first one to get eaten up. And so delicious, no one would guess that it was vegan.

Vegan Crunchy Baked Eggplant Bites

What is the opposite of a green thumb? Because I think we have it. Shawn and I planted a huge vegetable garden again this year. And guys? It isn’t going well.

Our tomato plants have gotten really tall and big, but there are barely any tomatoes growing. I planted tons of herbs. Most of them shriveled and died. My lettuce got chewed up by some bugs and now the leaves looks like swiss cheese since they’re covered in holes. My zucchini plants looked promising and started growing zucchinis. But as soon as they got the size of pickles they stopped growing. Huh?

INGREDIENTS

• 1 medium size eggplant, sliced 3/8″ thick (try to get a longer, skinnier eggplant rather than a shorter, wider one)
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon italian seasoning
• 1/2 cup flax seeds (or flax meal)
• 1 cup water
• 1.5 cups panko bread crumbs
• olive oil spray
• Prego® Farmers’ Market Classic Marinara

INSTRUCTIONS

1. Prep
2. Slice the eggplant 3/8″ thick.
3. Spread the eggplant in a single layer on paper towels. Sprinkle both sides generously with salt and let sit for 10 minutes. This draws out excess moisture. After 10 minutes, you will see beads of condensation drawn out. Pat dry with a paper towel.
4. Make the flax seed “egg” replacement. In a small bowl, combine the flax seeds with water. Allow to sit for 10 minutes until thickened and gelatinous.
5. ......................

for full instruction please see : www.tasteslovely.com

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