Mint Almond Flax Encrusted Pan-fried Eggplant Slices

Essentially a breaded eggplant recipe, much like for Eggplant Parmesan. But, rather than breadcrumbs, this recipe uses Almond, Flax meal and a bit of TVP for the crumb coating; and instead of egg for binding, buttermilk is used.

Ingredients
One small globe eggplant, sliced thin
Canola oil for shallow pan frying
½ cup buttermilk (more as needed) - in a shallow dish ready for dipping

Crumb coating:
¼ cup Almonds
3 Tbsp Flax meal
¼ cup TVP
8 to 10 Fresh mint leaves
1 Tbsp smoked paprika
salt to taste

Dusting:
½ cup brown rice flour (more as needed) in a large flat plate

Preparation

1. Salt the eggplant slices, allow to sweat on a towel, rinse, pat dry, keep handy
2. Combine the ingredients for crumb coating and grind to a fine powder
3. Heat a tablespoon of oil in a cast iron skillet
4. Dust an eggplant slice in flour, dip in buttermilk, then press down on the crumb coating till a layer adheres
5. Shallow pan fry the slices in a bit of oil, one or two at a time, flipping to cook both side, till the crumb crisps up and eggplant is cooked
6. Serve warm with Mint-Fennel Pesto or Tangy Tuscan dressing or Basil-garlic tomato sauce.