- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 2 to 3 servings
Add the chia seeds and the water together in one bowl. You will want the chia seeds to become mushy. Peel the eggplant and then slice the eggplant into 1/2 inch slices. Set aside. Dice the onion and mince the garlic and add to a sauce pan with 1/4 cup of vegetable broth and saute until soft. When soft add the diced tomatoes with their juice and Italian herbs and let simmer on low.
Place the flour in one bowl, the panko bread crumbs in another bowl and set next to the chia seeds mixture. Grab one slice of eggplant and dip in the flour and make sure that the entire eggplant slice is covered with flour. Then dip it in the chia seed mixture and use your fingers to make sure that the chia seeds are not in clumps on the eggplant but smoothed across the eggplant (the chia seeds are being used as a binder). Then dip the eggplant in panko bread crumbs and place on a baking sheet. Complete this process for the rest of the eggplant slices. Place in oven and bake the eggplant for about 30 minutes in a 350 degree oven until golden brown. When complete, set aside.
In a large baking dish, add the tomato sauce to the bottom of the dish and then add the eggplant slices. Add the rest of the sauce over the eggplant and then add the cheese. Sprinkle the basil leaves over the mixture and bake in the oven for about 30 minutes until golden brown and bubbly. Let set about 10 minutes before you serve.