Eggplant parmesan, minus the parmesan ;)

I know I've been AWOL lately--sorry! I've been seriously lacking cooking motivation and it will probably get worse as J's busy season starts up. Anyone want to come visit? I'll be flying solo M-F for the most part and lamenting the loss of the ever-so-occasional MNOs at Starbucks and trips to the grocery by myself! ;) At least until the fall....

Anyway, here's what I ended up making last night:

An eggplant, peeled and sliced into 1/2" rounds. I salted it and ended up leaving it overnight because I was too lazy to cook after all two days ago. I think you could let it sit for 20 minutes and it would be okay... or skip the salting/sitting step altogether.

Take the slices and dip them in almond milk. Lay them one at a time on a sprayed cookie sheet. Sprinkle with Panko bread crumbs while still wet. Then, season with salt, pepper and Italian seasoning. Bake at 450 for 6-8 minutes or until the bread crumbs are browning.

Take them out, flip them over, drizzle with olive oil and sprinkle with more bread crumbs and seasoning. Cook this side for the same time and until the eggplant is soft/bread crumbs are brown.

Serve over pasta with marinara sauce on top. If you're a cheese (or vegan cheese) fan, you could put cheese on top and put under a browner until the cheese is melted.

If you are pretty hungry or have a bigger family, I would make 2 eggplants instead of one. My husband ended up eating most of it in one sitting! ;)