Soy milk 150 ml
Flour 35 g
Bread 4 slices, stale
Mixed herbs 2 tbsp, chopped
Garlic 2 cloves
Eggplants 2 large, thickly sliced
Avocado oil 2 tbsp
Pepper black, freshly ground
Whisk together the soy milk and flour in a mixing bowl. Set aside.
Put the bread slices, garlic, herbs, salt and pepper into a food processor and blend until you have fine breadcrumbs.
Tip the breadcrumbs into a shallow dish.
Dip an eggplant slice into the batter and shake off any excess.
Dip each side into the breadcrumbs, until coated.
Repeat with the remaining eggplant slices.
Heat two tablespoons of the oil in a large frying pan set over a high heat.
Cook 2 schnitzels at a time until browned and crisp.
Drain on kitchen paper.
Serve on plates seasoned with salt and pepper and prepared basil pesto.