Ancient Grains Eggplant

This is a dairy free, vegetarian dish that can easily be made vegan by eliminating the egg and using some olive oil instead.  Depending on the cereal you choose it can Be made wheat free and even gluten free by using  a rice cereal.

What you need:

2 cups of ancient grains flake cereal powdered using a blender

1 large eggplant

2 cups tomato sauce

1 tbs dried basil

Salt and pepper to taste

2 eggs ( or some olive oil if you are vegan)

2/3 cup Daiya shredded mozzarella 

Preheat oven to 350 and warm tomato sauce on stove.

Wash and slice  your eggplant I to approx 1/4 inch slices (I got 8 slices out of my eggplant).  Blend the cereal into a fine crumb texture and add the basil and salt and pepper, place in large  flat bowl.  In another bowl beat two eggs. Coat each pice of eggplant in egg and then cereal and place in a single layer in a casserole dish.  Top each pice with Daiya Mozzarella shreds and bake for approx 30 minutes.

Remove from oven and plate each the pieces top with tomato sauce serve with a salad and enjoy!