Sunday May 18th, 2014
For 3-4 servings:
3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices
1/2 cup flour
1/2 cup soy milk
1 cup bread crumbs
salt and pepper, to taste
oil for frying
Mix the flour with salt and pepper.
Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs.
Fry in hot oil on both sides until golden brown.
Serve hot with salad or garlic sauce.
Note: you can also bake the eggplants in the oven for about 20 minutes.