This is my take on Eggplant Parmesan. As I mentioned earlier, our zucchini has finally started flowering (although from the looks of the plants, I think we’ll only get a few more out of the garden this summer). In hindsight, I wish I would have baked the breaded squash and eggplant instead of frying it. Not because I don’t love fried vegetables (because I really do), but because the leftovers turned rather soggy from all the oil that had soaked into veggies while frying. I didn’t love that. If baking, I would probably go for about 10 minutes on each side at about 375°F.
Fried Zucchini and Eggplant Pasta
- 8 oz. pasta (I used macaroni, but spaghetti or linguine would be more traditional)
- 1 medium eggplant, sliced into coins
- 1 medium zucchini, sliced into coins
- 2 c. bread crumbs
- 4 Tbsp. nutritional yeast
- 2 c. soy milk
- 1 tsp. lemon juice
- Your favorite pasta sauce
Boil the pasta and set aside. In a bowl, mix lemon juice and soymilk together and let sit for a few minutes. Heat a good amount of vegetable oil in a skillet over medium high heat. Mix bread crumbs, nutritional yeast, salt, and pepper in another bowl. Dip the zucchini and eggplant coins in the soy milk mixture, then the bread crumbs, then the soy milk, and finally the bread crumbs again before placing in the hot pan (I have to keep repeating the mantra “wet, dry, wet, dry” to myself during this process). Fry a few minutes on each side until golden brown. Drain on paper towels. Once all the coins are fried, place slices on top of pasta, then top everything with pasta sauce. Enjoy!