Fried Eggplant
This was such a delicious version of eggplant parmesan. I didn't miss the parm once while eating it. You could serve this with sauce it you wanted to, but I enjoyed it just as much without sauce. The simple flavors were perfect. Very easy too Check out my blog for more vegan food: http://papastoolshedmamaskitchen.blogspot.com/
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Ingredients
- 1 Eggplant
- 2 tablespoons salt
- 1 cup rice milk
- 2 cups flour
- 4 tablespoons Italian Style Breadcrumbs
- 4 tablespoons Olive Oil for frying
- 1 Spaghetti and fresh parsley for serving
Directions
- Rub both sides of your eggplant slices with salt. Lay them on a cloth in a single layer and let them sit and sweat it out for a good hour.
- Mix together your flour and breadcrumbs. Heat your pan up.
- Dip your eggplant in milk then in the flour mixture. Fry on lightly oiled pan at medium high heat till crispy, about 5 - 10 minutes, turning once.
- Serve on top of spaghetti pasta lightly tossed with EVOO (optional) and sprinkled with fresh parsley.
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cook time20 min.
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prep time80 min.
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yields4 serv.
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