eggplant pomodoro

(from Ramona’s recipe box)

Source: [email protected] via (from RecipeThing user wearyaswater) (from RecipeThing user kchamplinagins) (from RecipeThing user BarbH)

Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people

Categories: entree, veggies


  • 2 eggplant (medium eggplant, sliced into 1/2 inch rounds)
  • 3 tomatoes, (roma, diced)
  • 10-15 basil leaves, fresh
  • 1 cup vegan mayonnaise (must have some fat in it)
  • 1/4 cup Dijon mustard (regular or honey mustard may be substituted)
  • 1 cup Italian style breadcrumbs (no parmigian cheese)
  • garlic, 2 cloves crushed
  • 1 tsp. olive oil (extra virgin)


  1. Pre-heat oven to 400 degrees.

  2. 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.

  3. While eggplant is baking, saute diced tomatoes, garlic, and basil in olive oil until well-heated, and set aside.

  4. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

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