This recipe does use egg, but can probably be omitted if desired
So here is my vegetarian, Eggplant Parmigiana:
1 large Eggplant
20g parmesan cheese
2 cups oats
1/4 cup milk
1 teaspoon dried oregano
salt to taste
2 - 3 tomatoes
2 - 3 tablespoons white whine vinegar
1/2 cup, tasty or mozzarella cheese
oil for cooking
Slice your eggplant into 1cm thick rounds.
In a food processor, pulse oats, parmesan cheese, oregano and salt, until finely crumbed. Place mixture into a wide mixing bowl
In a separate bowl whisk together eggs and milk (eggs can probably be omitted and just a milk wash used, however the crumbs may not stick as well).
Take a slice of eggplant, dip it in the egg/milk wash then coat in oat crumbs. Repeat until all egg plant is coated.
Heat about 1 tablespoon of oil in a large frying pan.
Repeat the cooking process until all eggplant is cook. 1 tablespoon of additional oil will be needed in the pan each time the cooking process is repeated. Any crumbs left in the pan should be wiped out with paper towel before the next slices added.
While the eggplant is cooking roughly chop the tomatoes and place in a microwave safe bowl with white whine vinegar. Microwave on high for 1 -2 minutes until tomato starts to breakdown. Use a fork to squash any large pieces of tomato (additional oregano can be added to sauce if desired).