Yield: 8 Servings
1 large eggplant
1 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup water
3 tablespoons yellow mustard
1 teaspoon poultry seasoning
Canola Oil for frying
1 hamburger bun
2 hamburger pickle slices
Slice eggplant into 1 1/2 inch slices. Lay them out on cooling rack and generously sprinkle both sides with salt. Leave for 15 minutes. In a small bowl, mix together 1/2 cup of flour, water, yellow mustard, and poultry seasoning. In a small plate, spread out 1 cup of flour. Heat oil in a large frying pan over medium-high heat.
Use a paper towel to dry water expressed from eggplant slices. Dip the eggplant slice in the plain flour to cover both sides, then dip them in the mustard mixture until completely covered, then back in the flour. Now you are ready to fry. Carefully place the dredged eggplant slice in the hot oil. Allow to fry on each side for about 5 minutes until golden brown. Place fried eggplant on a paper towel to absorb excess oil.
To create the vegan southern style chicken sandwich, place the fried eggplant on top of the bottom bun, then two pickles, and then the top bun. And done. Enjoy.
From The Sweetest Vegan
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