Breaded Eggplant! Recipe: Cook Vegetarian Magazine

Breaded Eggplant!

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.

Ready in:
 15 to 30 mins

Cost Cutting Eco Friendly Quick Make Vegan Friendly

  • 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
  • 1

    Dip one eggplant slice in the flour.

  • 2

    then the milk mixture

  • 3

    Now, the bread crumbs.

  • 4

    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

Breaded Eggplant! Recipe: Cook Vegetarian Magazine

Breaded Eggplant! was taken from COOK VEGETARIAN

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