Eggplant Parmesan

Recipe by Foward Food & the Humane Society of the United States
This eggplant dish lets you indulge in a little taste of Italy.

Yield: 10 servings

 

Ingredients: 

30   Slices eggplant, peel and slice round, soak in salt water for 15 minutes 
2     Cups all-purpose flour 
1     Pound panko bread crumbs 
1/4  Cup basil, fresh, chopped
1     Teaspoon oregano, fresh, chopped 
3     Ounces non-dairy mozzarella cheese, like Daiya or Follow Your Heart  
1/2  Gallon soy milk
1/2  Cup cajun seasoning, like Tony Chachere’s 
Oil for frying
.
Preparation:
Use standard breading procedure.

1. Dust eggplant in flour (add Tony Chachere’s cajun seasoning).
2. Dip in soy milk.
3. Mix basil, oregano and mozzarella with panko.
4. Roll eggplant and cover well with panko mixture. Repeat until all eggplant has three coatings.
5. Deep fry, taste and sprinkle with salt if desired.
6. Serve with marinara and vegan mozzarella if desired.

Serving Suggestion Serve 3 pieces with 2 oz. marinara sauce.
Nutrition Information *From USDA Nutrient Database Calories: 425 Total Fat: 13 g Saturated Fat: 2 g