Breaded Eggplant

I think this is my favorite way to eat eggplant.  I like the crunchiness you get from the Panko breadcrumbs that lead into the creaminess of the Eggplant - yum!  I especially like to dip it in Garlic Marinara sauce by Trader Joe's - great combo.

Breaded Eggplant

1          large eggplant, cut lengthwise into 1” thick slices

            coarse salt and freshly ground black pepper

1/4       cup flour

1/4       nut milk (or more if needed)

1          cup panko breadcrumbs

1/4       cup nutritional yeast (optional)

            garlic powder (sprinkle in with breadcrumbs)

            olive oil or garlic oil for frying

            tomato sauce for dressing

Arrange eggplant in a large colander and season generously with salt.  Let stand 30 minutes, then rinse and pat dry.

Dive flour, nut milk and breadcrumb mixture (garlic powder/nutritional yeast – if using), among three bowls.  Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then milk, then breadcrumbs.

Heat oil in a 12-inch skillet, with generous amount of oil, over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.  Transfer to paper-towel-lined plate and season with salt and pepper.

Top with your favorite store bought or home made pasta sauce.