Breaded Eggplant with Marinara Sauce
1 medium to large eggplant, peeled and sliced about 1/4" thick
1/2-3/4 cup flour
1-1 1/2 cups nondairy milk (I use soy)
3/4-1 cup vegan bread crumbs (I use Panko)
1/2 cup nutritional yeast
1 tablespoon Italian seasoning
2-4 tablespoons olive oil
fresh basil and oregano, chopped, to taste
vegan mozzarella cheese, to taste, optional
marinara sauce, to taste
1. Place eggplant in a bowl of cold water for about 20 minutes. This will help to keep the eggplant firm while it is cooking. Put the milk and flour into 2 separate bowls. Mix the bread crumbs, nutritional yeast, and Italian seasoning in a large seal-able bag (like Ziplock).
2. Dip the eggplant slices in the milk, then the flour, back in the milk, and then into the bag. Continue this process until all the slices have been placed into the bag. Close the bag and shake the bag vigorously to ensure each slice is coated with the breadcrumb mixture.
3. Heat the olive oil in a large skillet. Place the eggplant slices in the skillet and cook until soft and browned on each side, approximately 15-20 minutes. You may need to add more oil because the eggplant will soak it up quickly.
4. To serve, top the fried eggplant slices with mozzarella cheese, marinara sauce, and chopped fresh herbs. Yummy!!
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
This recipe was really good and my daughter loved it too. I used a thicker-type of nondairy milk so the eggplant was well coated with breadcrumbs and came out crispy on the outside. I added a little salt to the seasoning mix and I also baked the eggplant at 350 degrees until brown on both sides instead of frying...then baked it again for a few minutes with pasta, sauce and daiya cheese. Def going in my recipe box!