Eggplant Parmesan
Haricot Verts
I like these plates...
Bringing back the classics... the eggplant slices are salted for 30 minutes and rinsed off then dried with a paper towel. Next comes the standard three bowl method -- rolled in seasoned flour (salt, pepper, smoked paprika), then into a cornstarch slurry (equal amounts of cornstarch and water), and finally into the bread crumbs (seasoned with salt and pepper plus a little nutritional yeast).
Served over pasta with a quick tomato sauce (onion, garlic, tomato, sugar, salt and pepper).