Ingredients

• 1 eggplant, cut into 12 slices
• 3 eggs, beaten
• 1 cup flour
• ¼ tsp salt
• 1 ½ cups breadcrumbs
• ½ cup canola oil as needed for frying
• 2 tsp Italian seasoning
• 1 x 796 ml can diced tomatoes
• 2 garlic cloves, chopped
• ¼ cup white wine
• 2 tbsp olive oil
• 2 tbsp cornstarch
• 1 cup Lactantia^® Lactose Free 2% Milk
• ¼ tsp salt
• ¼ tsp pepper
• 12 basil leaves

Instructions

1. Preheat the oven the 375°F.
2. Place the eggplant slices on a cooling rack above a baking sheet and sprinkle them with salt. Let them sit for 10 minutes.
3. Place three plates on the counter. The first plate should have the flour. The second should have the eggs, while the third should have the breadcrumbs mixed with Italian seasoning.
4. Dip each eggplant slice in each dish starting with flour, egg, and breadcrumbs.
5. In a large nonstick pan on medium heat, bring the oil up to a temperature for frying. Start with 3 tbsp of oil. Shallow fry each eggplant slice, then place on a parchment-lined baking sheet. Bake in the oven for 10 minutes.
6. For the sauce: in a large pot, heat the olive oil on medium heat. Add in the garlic and cook for 1 minute. Add in the white wine and cook for another minute.
7. Add the tomatoes and Lactantia^® Lactose Free Milk. Let simmer for 10 minutes. Season the sauce with salt and pepper.
8. Thicken the sauce with the cornstarch. Mix the cornstarch with water to form a slurry. Stir it in while the sauce is simmering.
9. Serve by placing sauce on a platter and top with eggplant and basil leaves.