Photo courtesy www.RareSeeds.com
These eggplant cutlets are a perfect vegetarian substitute for pasta dishes that call for meat.
Ingredients
- 1 very large eggplant (cut into twelve half-inch slices)
- 1 cup veganaise mayonnaise
- 1 Tablespoon red curry paste
- 6 cups panko (bread crumbs)
- 1/2 cup nutritional yeast flakes
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- sea salt to taste
Directions
- Preheat oven to 350°F. Grease a 10x15-inch sheet pan with non-stick spray.
- Mix mayonnaise and curry paste. Set aside. Combine breading ingredients.
- Place eggplant slice in batter and turn to coat both sides. Remove slice with a fork and set in breading mix, scoop crumbs over and around eggplant to cover completely and press lightly to coat sides and edges well. There should be no eggplant visible.
- Remove eggplant and place on baking sheet, repeat process with remaining slices.
- Bake eggplant cutlets for 25 minutes and remove from oven. Using a flat spatula, carefully flip slices, then return to the oven and bake 20 minutes longer. Serve immediately with heirloom tomato sauce along with hot, buttered angel hair pasta.
