Eggplant Cutlets

By Christina Ross Published: February 28, 2012

• Yield: 6 Servings
• Cook: 16 minutes mins

Versatile eggplant recipe that you'll have fun making!

Ingredients

• 1 whole eggplant sliced 1/4 inch thin round disks
• 2 cups almonds
• 4 tbsp nutritional yeast
• 1/4 tsp sea salt
• 3 stems fresh rosemary destemmed
• 8 Tbsp flax meal
• 1 Tbsp sesame seeds
• 1 tsp garlic powder
• 2 cups almond milk
• 2 Tbsp fresh thyme
• 1 tsp black pepper
• 1 tsp italian seasoning
• 1 tsp red chili pepper flakes

Instructions

1. Preheat oven to 450 For the eggplant: Sliced 1/4 inch thick rounds. Place in a bowl. Marinate in 1 tbsp salt (until sweaty)
2. For the bread crumbs: Place the following ingredients in a food processor: 2 cups almonds 4 tbsp nutritional yeast 1/4 tsp salt 1 stem fresh rosemary 6 tbsp flax meal 1 tbsp Sesame seeds 1 tsp garlic powder. Pulse until coarse breadcrumb like texture.
3. For the milk mixture: In a shallow bowl add: 2 cups almond milk 2 tbsp fresh time 2 stems rosemary 1 tsp black pepper 1 tsp Italian seasoning 1 tsp red chilling pepper flakes 2 tbsp flax meal. Whisk in a bowl until well combined.
4. Take eggplant and dip in milk mixture and then coat with breadcrumbs.
5. Set in baking pan lined with parchment paper. Cook for 8 minutes on each side at 450 degrees.
6. Remove from oven, plate and serve!