Friday, August 25, 2006
Breaded Eggplant Cutlets
Cookbook * Incredibly Delicious: The Vegan Paradigm Cookbook
Recipe * Breaded Eggplant Cutlets
Yumm or Yuck? * Yumm
These have been in our meal rotation since we first adopted a veg diet, 5 years ago, and over time we have tweaked it here and there for our tastes. While the original recipe is good, we don't usually use the tahini for "wet batter", but just dip the eggplant slices into a bowl of soymilk, then into the "dry batter”. Its easier and doesn't seem to make a difference in taste. Also, we don't cook the eggplants first. Instead, we slice the eggplant thin, batter, and fry. Again, its easier this way and doesn't make a difference in taste. We double batter because, well, because I'm originally from the South where frying has been elevated to a science - trust me its worth it to double batter. This batter recipe is great for any veg and tofu.
We top with Nayonase, fresh heirloom tomato, and lettuce. Use fresh eggplant for the best results!