Her last track meet was last Saturday so this week she has started getting home at 3:30 instead of 5:45. I decided to take advantage of it and pull her back into the kitchen with me! It was fantastic to have her back helping again. I didn't realize how much I missed it.
Breaded EggplantEggplant (about 1 large or 2 small), sliced
1/2 cup wheat germ
1/2 cup bread crumbs
1/4 cup nutritional yeast
1 T hemp seeds (optional)
1/4 tsp dried basil
1/4 tsp pepper
1 cup non-dairy milk
Place the eggplant slices on a cooling rack set over a baking sheet. Score the top of each slice and then sprinkle with salt. Turn the pieces over and let set one hour. (You can skip this step if you are in a hurry but it is worth doing).
Place each slice between paper towels and press to remove excess water.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place milk in a bowl. Mix remaining ingredients in a separate bowl and mix to combine.
Dip each slice of eggplant in the milk and then into the breadcrumb mixture to coat. Place them on the baking sheet.
We eat these on pasta with spaghetti sauce but we've also been known to eat the leftovers cold out of the fridge!