2 eggplants (medium to large), sliced thinly
1 sleeves of wheat saltines, blended to a coarse powder (pretzels or will work)
2 cups panko bread crumbs (or increase the crackers)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/3 cup nutritional yeast flakes
2 T Italian seasoning
4 cups soy milk or rice milk (unsweetened, unflavored)
1/2 cup white vinegar
(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)
For marinara sauce
1 red pepper, diced
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2 T raw sugar
2 T Italian seasoning (or fresh basil and oregano to taste)
3 T olive oil
Sea salt and pepper to taste
Place soymilk in a shallow bowl and add vinegar. Whisk until the milk thickens. It will smell sort of like buttermilk.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)
Coat a baking sheet with olive oil and place slices in one layer. Bake at 425*. Flip when the bottom begins to brown to cook the second side.
Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add tomato (diced and sauce) and sugar and stir. Simmer 20 minutes or longer.