Eggplant and Tomato Sandwich

This is a repost from 2015 when Masai and I grew/harvested our first eggplants! We were so excited and had eggplant galore lol. So I had to come up with ways to use what we didn’t gift away. So he is my version of an Eggplant and Tomato Sandwich. Drizzled with my Momma’s 1980 vegan cheese recipe(which can be found in my 1st cookbook printed in 2017!) Light and Life.

Whatcha Need:

1 large eggplant

½ cup chickpea flour

½ cup water

¼ teaspoon salt

¾ cup homemade bread crumbs

½ cup grated parmesan cheese or vegan alternative

¼ teaspoon each pink himalayan salt,basil,thyme,tarragon,garlic powder,and oregano 

A dash of of crushed red pepper for heat(but can be omitted if you can’t take heat)

 

A shake of black pepper 

Oil for frying(you can also oven bake at 350 for 15-20mins flipping halfway through)

How it’s Done:

Wash and dry the eggplant, remove the stem, and cut it into ⅕ to ¼-Inch I didn’t peel mine but you’re more than welcome to(it doesn’t change the taste either way) In a shallow a container with low edges, combine your grated parmesan cheese (nutritional yeast is a delicious alternative),all your spices in the recipe,and the breadcrumbs.

Whisk together the chickpea flour, water,and spices until you get a smooth, lump-free batter. Now dip each eggplant slice first  in the chickpea batter,let excess batter drip off, then coat both sides with the breadcrumbs-cheese or breadcrumbs-nutritional yeast mixture.

Be sure your eggplant slices are fully coated in breadcrumbs so you get that evenly crispy texture breadcrumbs. Set breaded eggplant slices aside on a separate plate 

Get your oil hot and ready for frying. Add about 4-5 in batches so they cook evenly and not crowded. Place fried eggplants on a paper towel to soak up the extra oil and Enjoy! 

This simple but delicious recipe can be enjoyed as a sandwich,with couscous,or noodles!