- 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
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!