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 Post subject: breading eggplant
PostPosted: Tue Oct 26, 2010 3:30 pm 
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My boyfriend LOVES eggplant parmigiana, but to him the eggplant must be breaded and fried. I'm ok with doing this occasionally but I usually have very mixed results with the breading, i.e. it doesn't stay on the slices while they're frying.
My method is dip in flour, then dip in egg replacer/water mix, then in seasoned bread crumbs. Anyone got a better recommendation for getting the crumbs to adhere? I feel like maybe the wet mix needs to be a little thicker because I always have really good luck with breading tofu or seitan in a mustard/water mix but I don't wanna use mustard for this dish.


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 Post subject: Re: breading eggplant
PostPosted: Tue Oct 26, 2010 3:34 pm 
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do you have vwav? the eggplant napoletana recipe is the best breaded eggplant I've made!

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 Post subject: Re: breading eggplant
PostPosted: Tue Oct 26, 2010 3:36 pm 
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I sure do! jeez, why have I never noticed that recipe? I've made almost everything from that book several times too! thanks a lot.


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 Post subject: Re: breading eggplant
PostPosted: Tue Oct 26, 2010 5:51 pm 
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yeah, check that recipe - I don't think you need egg replacer.

pretty sure I usually do flour, then water/milk and cornstarch slurry, and then fine breadcrumbs.

if vegan jay has a recipe - I'd check that, too! He knows Italian.

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 Post subject: Re: breading eggplant
PostPosted: Wed Oct 27, 2010 5:38 am 
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I've done the slurry thing, I've done the separate pans of flour & soymilk thing. They work. But in my opinion, the revolution in breading involves thinning down a little vegenaise, dipping in that, then in the crumbs. You can use soymilk with or without lemon juice to thin, or even straight water works fine. This method is easier, faster, stickier, better. If you ever want to consider baking your eggplant instead of frying, you'll end up with breading that is crisper than most baked breaded things and much less dry at the same time. Baking is the way I usually go, so it's possible there could be problems with stick-age I haven't encountered when frying, but I wouldn't think so.

You'll have to experiment a little to get the thickness right, it's easy to thin down too much. I'd say add a little liquid at a time, try it out, and add a little more before the next slice if it still seems too thick.

If you're worried about adding even more fat, I'll say that the amount of vegenaise used per eggplant slice is actually pretty tiny once you've thinned it down. However, I have also successfully used low fat vegenaise for this method.

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 Post subject: Re: breading eggplant
PostPosted: Wed Oct 27, 2010 10:38 am 
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No, seriously, I have the best way.

Cut eggplant into 1/4" thick slices. Rinse. Pat dry. Sprinkle with salt on both sides. Place on paper towel on cookie sheet. Place another paper towel on top. Let sit about 20-30 minutes. Rise. Pat dry.

Get 3 shallow bowls.

1. Soymilk
2. Flour (I mix in spices such as garlic powder, black pepper, dried oregano)
3. Panko Bread crumbs

One slice at a time. Make sure to coat both sides in each step.

1. Dip in soymilk.
2. Coat in flour.
3. Dip back in soymilk.
3. Coat in Panko.

Fry. Drain on wire rack for about 5 minutes. DO NOT use paper towel for draining oil. YOU WILL GET A SOGGY MESS!
Keep warm in oven until ready to use (I would say about 325 should do it).

If you aren't going to eat the whole eggplant at once, fry the whole thing and reheat the prepared pieces.


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