Crispy Lemon Eggplant | VegNews
Delicious, crunchy, lemon eggplant strips will fly off the dinner table. Don’t be fooled at the end of cooking—the fried slices will become even crispier once cooked in the lemon sauce.
Ingredients
- 6 to 8 veggie bouillon cubes
- 3 cups water
- 1 cup white wine
- 1 tablespoon lemon juice
- 2 large eggplants
- 3 cups flour
- 4 cups breadcrumbs
- Oil for frying
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