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Fried Eggplant

9/30/2011

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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!
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