Cimbria, this one's for you!

Eggplant Cutlets (vegan): Ingredients include 1 medium to large eggplant, 1.5 cups breadcrumbs, 1 chopped medium onion, 1/2 tsp salt, 1/4 tsp pepper, 3 tsp No Egg mixed with 3 Tbsp water (OR egg substitute or eggs equaling 3 eggs), 1 can fire roasted diced tomatoes, 1/2 Tbsp lemon juice, 3 Tbsp sugar

Peel eggplant and chop into 2" cubes. Place in pot with water to cover, boil, cover and simmer for about 20 minutes or until eggplant is tender. Drain and mash eggplant. Mix with breadcrumbs, salt, pepper, onion and NoEgg. Form into patties (7 large or 15 small). Fry patties over medium high heat until brown on both sides.

Heat oven to 350 degrees. While oven is heating, mix tomatoes with sugar and lemon. Place fried patties in oven proof dish in a single layer. Pour tomato mixture on top and bake for 30 minutes. YUM!

My 3 yo son and my 18 month old nephew scarfed down this eggplant. I don't even like eggplant and this is one of my favorite dishes now. Super YUM!