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In my limited experience, eggplant can get mushy kind of fast when you cook it. So I've
eliminated that possibility by pan frying it for about a total of 10 minutes. This eggplant
is coated in panko breadcrumbs and I think you're really gonna like it. Unfortunately
I don't have a baking alternative for you. My tests didn't come out very well. The eggplant
didn't brown and it turned to mush really fast in the oven. Maybe I had the oven turned
up too high. So, if you figure out a way to pan fry this recipe and end up with eggplant
that's brown, crispy and not mushy, let me know in the comments.
As eggplant gets older, it gets bitter and the seeds get really dark. So for best results,
try to find an eggplant with smooth skin and prepare it within a day or 2 of buying it.
Before we cut the eggplant, we're gonna go ahead and get the breading stations ready.
In one bowl, add ½ cup of flour, ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
In your second bowl, add 2 tablespoons of ground flax seeds also known as flaxmeal,
½ cup of warm water and ¼ cup of non-dairy milk. You can use all water if you want. I
don't think it makes a difference. Mix that together. It's gonna thicken as it sits.
In the last bowl, add 2 cups of panko breadcrumbs, 1 ½ tablespoons of Italian seasoning, 2 teaspoons
of salt - 2 and 1/4 maybe if you like your food a little bit saltier - and ½ teaspoon
of black pepper. Set those bowls aside and you wanna slice
the ends off the eggplant. You can leave the skin on if you like. I prefer
to peel mine but I actually had a bit of a struggle peeling this eggplant.
Slice it into ½ inch rounds. You want them to be relatively small so that they'll crisp
up nicely and still cook on the inside. You're gonna dip each slice into the flour, then
the flaxseed mixture, and then the panko. My research has said that the flour helps
the flaxseed mixture to stick and the flaxseed mixture helps the panko to stick. That's what
they said. So, that's what I did and it seemed to work perfectly.
Heat a pan on medium heat with just enough oil to coat the bottom or a little bit more
if you like. And you're gonna just pan fry the eggplant. Let it cook 5 minutes on each
side. I'm sure that you guys are gonna have amazing
ideas about all of the foods that you can try this technique with. You can switch up
the seasonings and the possibilities are endless. I can't wait to hear what you bread and fry
(or bake) in the comments. Thanks for watching Vegan Cooking with Love!
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