Fried Eggplant

A classic treatment for eggplant.

• 1 eggplant
• ½ cup flour
• 1 egg
• 1 cup breadcrumbs (homemade are best!)
• 1 Tbsp nutritional yeast
• 1 Tbsp Italian seasoning
• salt & pepper
• oil for frying

Peel the eggplant and slice into rounds. Salt generously and set aside on a tea towel or in a colander. Let sit for at least ½ hour, then rub off the salt.

Meanwhile, place the flour in one shallow dish (we use glass Tupperware-type dishes, but a plate with a rim would do fine); beat the egg into a second; and mix the breadcrumbs, yeast, seasoning, and salt and pepper into a third.

Dredge each piece of eggplant in flour, then egg, then in the breadcrumb mixture.

Heat a frying pan over medium heat, then add a few tablespoons of oil. Fry a few slices at a time so you don’t crowd the pan, frying each side until golden brown.

Extras can be frozen and then reheated in a toaster oven. Yum!