Craft a crispy delight with our Fried Eggplant recipe, emphasizing texture. This Italian favorite requires only a few unique ingredients, such as panko, ensuring foolproof success. Ideal as an appetizer, side dish, or light meal.
Course Appetizer
Cuisine Vegan
Keyword Vegan Food
Prep Time 20 minutesminutes
Cook Time 2 minutesminutes
Servings 4
Calories 357kcal
Ingredients
2tablespoonscanola oil
1large eggplantpeeled and sliced
1cupof vegan yogurt
1teaspoonsalt
1/3cupcornstarch
2cupsdry bread crumbs
Instructions
In a small shallow bowl, add yogurt. In 2 more separate shallow dishes, pour the cornstarch and breadcrumbs.
Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in yogurt, then in the breadcrumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set for 20 minutes.
Heat oil in a large skillet over medium-high heat to 350 degrees fahrenheit. Fry the eggplant slices in batches, for 2-3 minutes on each side, or until golden brown. Drain on paper towels. Season with additional salt and pepper. Squeeze lemon wedges over hot eggplant.
Notes
Serve with marinara sauce or vegan mozzarella and ENJOY!
inspired by Gonnawantseconds