Vegan Eggplant Mozzarella Bake
4 Tbsp olive oil
5 eggplants, cut lengthwise into 1/4-inch slices
1-1/2 cup flour (wheat, almond, chickpea, coconut all work well)
2 cups of your favorite marinara sauce
1 lb shredded vegan Mozzarella cheese
Heat the olive oil in large skillet over medium heat. Dredge the eggplant slices through the flour & fry until golden brown, about 2-3 minutes on each side. Drain on paper towels. Place 1 cup of the marinara sauce in the bottom of a 9 x 13-inch baking pan. Layer in the fried eggplant slices, top with the remaining 1 cup marinara and sprinkle the shredded vegan Mozzarrella cheese across the top. Bake at 350°F for 25-30 minutes. Remove from oven and let stand for 5 minutes before serving.