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Breaded Eggplant!

Serves: 3 Ready in: 15 to 30 mins

Cost CuttingEco FriendlyQuick MakeVegan Friendly

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.

Breaded Eggplant! Recipe: Cook Vegetarian Magazine

Ingredients:

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

method:

  • 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
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