Serves: 3 Ready in: 15 to 30 mins
I love throwing this over bowl of rice, slices of avocado, cut up green and adding a dash of soy for a vegan sushi bowl. Or just eating the solo for a yummy snack.
Prepared eggplants* (salted/not salted, sliced long or in circles whatever is deisred)
3 bowls wide/long enough to fit your eggplant slices.
Bowl 1: flour (Whole wheat pastry flour is recommended but all purpose or bread flour is fine)
Bowl 2: 2 cups non-dairy milk mixed with 1 tablespoon on mustard (preferably Dijon)
Bowl 2: bread crumbs (I toasted 3 slices of bread and crumble with my hands)
Preheat oven to 400F/200 C
- Dip one eggplant slice in the flour.
- then the milk mixture
- Now, the bread crumbs.
- Once finished place them on parchment paper and put them in the oven for 12-15 minutes into a preheated oven of 400F/200 C