Panchakarma Vegan Cotolette di melanzane!

Name: Panchakarma Vegan Cotolette di melanzane!
Total time: 1800 s
Yield: 3 people
Cuisine: American
Ingredients: 5 small eggplants; 4 small zucchinis; 2 cherry tomatoes; 2 spicy red pepper; Cornstarch; 1 egg; Breadcrumbs; Canola oil or olive oil; Spices (sea salt, oregano, basil, cinnamon, thyme, onion powder and garlic powder); Parmesan cheese; Fresh diced parsley

André Del Rey @AndreCooks

Panchakarma Vegan Cotolette di melanzane!

André Del Rey @AndreCooks

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Ingredients

30 mins

3 people

5small eggplants
4small zucchinis
2cherry tomatoes
2spicy red pepper
Cornstarch
1egg
Breadcrumbs
Canola oil or olive oil
Spices (sea salt, oregano, basil, cinnamon, thyme, onion powder and garlic powder)
Parmesan cheese
Fresh diced parsley

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Steps

30 mins

1

Mix the breadcrumbs, cornstarch, diced parsley and parmesan cheese in a bowl with the spices.
2

Whisk the egg in a separate bowl.
3

Cut the eggplants into circles and salt them. Cut the zucchini into strings.
4

Place the eggplants into the whisked egg bowl and then cover in the dry mixture, repeat and then sit aside after all of the eggplants are covered in cornstarch to drop the excess on their own.
5

Heat canola oil in a pan and place the eggplants for 5 minutes on each side.
6

After the eggplants are golden red, remove on a plate and in the same pan put the zucchini and the red peppers and cherry tomatoes to absorb all the spices and the delicious sauces of the eggplant, stir for 5 minutes on medium heat until sautéed.
7

Place them all in a plate and serve with spaghetti alla diavola (check my homemade spaghetti recipe!), lasagna or mushroom ragu! Bears well with almost anything. Bon appétit!