It's good to check in with the original recipe every once in a while. ;)
1 globe eggplant, peeled
1/2 cup all-purpose flour
1 tsp. smoked paprika (optional)
salt & pepper
1 tbs. cornstarch
2 tbs. water
1 cup of breadcrumbs
1 tbs. nutritional yeast
salt and pepper
Canola (or peanut) oil for frying
Using a thermometer, heat about 2" of oil in a large pan, pot or wok to 375F. This helps keep the oil temperature from fluctuating too much.
Trim the top and bottoms of the eggplant, peel the flesh off and slice into roughly 3/8" thick rounds.*
Prepare the three (pie) pans for dredging the eggplant. In the first pan, add the salt & pepper to the flour and mix together well. In the second pan whisk together the cornstarch and water to make a slurry. In the third pan add the nutritional yeast and salt & pepper to the bread crumbs and mix to combine.
For assembly, take a piece of eggplant and roll it around in the seasoned flour, making sure to coat the sides as well. Next, dip the eggplant in the cornstarch slurry, again making sure to coat the entire piece. Finally, add it to the seasoned breadcrumbs, pressing gently to adhere the breadcrumbs. Repeat until all the eggplant is coated.
Fry the eggplant in small batches, making sure you don't crowd the pan too much -- this can make the oil drop in temp, which will take longer to cook and will make the eggplant absorb too much oil and come out soggy.
Drain the eggplant on a wire rack or paper towels, or both. Top with (Daiya) soy cheese and serve over pasta with your favorite tomato sauce.
* I know, but 1/4" is too thin and 1/2" is too thick ;)