OOOOOOOOO GOODNESS. this was a good sandwich. a little bit of prep time but worthwhile. the breaded eggplant part of the recipe could also be used for eggplant parimgian.
- 2 japanese eggplant, cut into 1/4 inch slices
put in a bowl with a couple spoonfuls of flour and toss to coat.
- 1/2 c. almond or soy milk (unsweetened)
- 1 tbsp Vegg powder*
- 1 tbsp flour
- 1 tbsp nutritional yeast
- 3/4 c. panko bread crumbs
- 1/4 c. cornmeal
- a few dashes dried oregano
- a few shakes cayenne
- salt and pepper
preheat your oven to 350. mix the wet and dry separately in 2 shallow bowls. one at a time (i use one hand for the wet and one for the dry, makes things easier), coat a piece of eggplant first in the wet mixture and then in to the dry, making sure it gets an evenly coated. place on a baking sheet. continue until all are done. bake until golden on one side, flip and continue cooking (about 40 minutes total).
*Vegg is a vegan egg-yolk substitute and gives the coating a bit of flavour and also thickens everything. if you don’t have any, just use an extra 1/2 tbsp of nutritional yeast and flour.
- 1/2 c. raw cashews, soaked for at least 3 hours
- 3 tbsp, loosely packed chopped basil
- 2 cloves garlic
- 1 tsp lemon juice
- olive oil
- whizz it all up in a blender and use as much olive oil as you need so it will blend (a tiny bit at a time). i probably used a couple tbsp, but it depends on your blender. it doesn’t need to be super creamy, just spreadable. season with salt and pepper to taste
- 10 cherry tomatoes
- 2 big sandwich buns
- grain mustard
- daiya slices
- romaine lettuce
- cut tomatoes in half, drizzle with olive oil and season with salt and pepper. roast in the oven at 400 until shrinky, about 15 minutes.
slice your buns! spread a thick layer of cashew butter on one side of each bun. mustard the other half then place the daiya slices (2 per sammy). broil until cheese melts!
place as much eggplant as you can on each sandwich, then tomatoes, then lettuce. eat straight away!