Eggplant Cutlets

By moninikole

Ingredients

• 1 very large eggplant, cut into 12, 1/2" slices
• Batter
• 1 c. mayo
• 1 T red curry paste
• Mix well and set aside
• Breading
• 6 c. panko bread crumbs
• 1/2 c. nutritional yeast flakes
• 2 t. onion powder
• 1/2 t. garlic powder
• sea salt to taste
• Combine breading ingredients

Preparation

Step 1

Preheat oven to 350. Grease a 10 X 15 inch sheet pan with nonstick spray. Place eggplant slice in batter and turn to coat both sides. Remove slice with a fork and set in breading mix, scoop crumbs over and around eggplant to cover completely and press lightly to coat sides and edges well. There should be no eggplant visible. Remove eggplant and plae on baking sheet, repeat process with remaining slices.

Bake eggplant cutlets for 25 minutes and remove from oven. Using a flat spatula carefully flip slices, then return to the oven and bake 20 minutes longer. Serve immediately with tomato sauce and hot, buttered angel hair pasta.