So, on a crisp autumn evening I shall reminisce about awesome summer barbeques.
Slice up the eggplant into rings, about 1/4 - 1/2 inches thick.
Take each slice and dredge in egg replacer (we use Ener-G).
Dip in nutritional yeast until well coated. (I suppose you could use a more traditional breading, but nooch is just the best!)
Fry up in a skillet until golden brown.
Salt and pepper to taste.
|Ah, look at that big green garden....it is so empty now!|