What do you do with a week-old eggplant? Bake it! Using Soy milk, Dijon mustard, flour, and bread crumbs, I made a delicious, crispy eggplant dish, with plenty of leftovers (I only used 1 large eggplant).



Pictured above are the coating ingredients: a Soy milk-Dijon mustard liquid, whole-wheat flour, and organic bread crumbs, all in an assembly line...



...and here is my finished product, a crispy eggplant! It's not quite the right color, missing that golden brown finish. However it is crispy with a nice crunch and texture.


This recipe is courtesy of Chez Bettay, the Vegan Gourmet.