Great as an entree or side dish for the holidays! This dish can be set aside and refrigerated for a few hours until you are ready to bake. A crock pot will also work for this dish. Prep: 10 min. Cook: 120 min. Total: 2 hrs 10 min.

1 package Mozzarella Style Shreds
3 to 4 eggplants, sliced in thin strips
1/4 cup dairy-free milk
Breadcrumbs(can use gluten-free, or brown rice flour)
Spaghetti or tomato sauce

1 package Mozzarella Style Shreds 3 to 4 eggplants, sliced in thin strips 1/4 cup dairy-free milk

Preheat oven to 400 degrees Farenheit.

Dip the eggplant slices in a bowl of dairy-free milk.

Coat the eggplant slices in bread crumbs.

In a frying pan, fry the eggplant slices until slightly golden on each side.

In a large oven pan or casserole dish, layer tomato sauce, eggplant slices, and Daiya Mozzarella Style Shreds. Repeat.

Bake for two hours, uncovered, until hot throughout. Serve and enjoy!