Vegan Eggplant Schnitzel

Ingredients: (NON VEGAN VERISON)

* 1 large eggplant

* 1 cup breadcrumbs

* 1/4 cup all-purpose flour

* 1/4 cup plant-based milk

* 2 tbsp nutritional yeast (optional)

* Salt and pepper, to taste

* Oil for frying

Instructions:

1. Slice the eggplant into 1/4 inch thick slices.

2. Season the eggplant slices with salt and pepper.

3. In a shallow dish, mix together the flour, nutritional yeast (if using), plant-based milk and some salt and pepper.

4. In another shallow dish, place the breadcrumbs.

5. Dip the eggplant slices in the flour and milk mixture, then in the breadcrumbs.

6. Heat oil in a pan over medium-high heat.

7. Fry the breaded eggplant slices in the hot oil until golden brown and crispy, about 2-3 minutes per side.

8. Remove from the oil and drain on paper towels.

9. Serve immediately and enjoy!

Optional: you can serve it with some side like mashed potatoes, pasta or salad.

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Recipe (VEGAN VERISON)

Ingredients:

* 2 medium eggplants

* 2 eggs

* 1/2 cup flour

* 1 teaspoon salt

* 1/4 teaspoon black pepper

* 1 cup breadcrumbs

* oil for frying

Instructions:

1. Slice the eggplants into 1/4-inch thick slices.

2. In a shallow dish, beat the eggs.

3. In another shallow dish, mix together the flour, salt, and pepper.

4. Place the breadcrumbs in a third shallow dish.

5. Dip each eggplant slice first in the flour mixture, then in the eggs, and then in the breadcrumbs, pressing the breadcrumbs onto the eggplant to adhere.

6. Heat enough oil in a large skillet over medium-high heat to cover the bottom of the pan.

7. Fry the eggplant slices in batches for 2-3 minutes per side, or until golden brown and crispy.

8. Drain on paper towels and sprinkle with additional salt if desired.

9. Serve hot as a side dish or as a vegetarian main course.

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