Tuesday, November 1, 2011

Corn breaded eggplant

You need:

1 cup eggplant, cubed
1/2 cup corn meal
1/4 nutritional yeast
1/4 cup olive oil
Salt n pepper
1 freezer bag

Preheat oven to 425. While you wait, mix the corn meal, nutritional yeast, and salt n pepper in a freezer bag. Dip the eggplant in the olive oil. Toss in the bag, shake until the white parts of the eggplant are all coated. Bake at 425 for 20-35 min depending on thickness. As soon as the breading starts to brown and you can easily poke through the eggplant with a fork, it's done. Pin It

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