• 1 eggplant
• 1 egg replaced with 50g chickpea flour mixed with 80g filtered water
• 1 cup plain breadcrumbs
• salt and pepper
• grape seed oil for frying
• French baguette
• coleslaw

First prepare the eggplant. Slice it lengthwise, about 1/2 cm thick slices, place them on a baking sheet lined with parchment paper, sprinkle generously with sea salt, and let it sit for about 15 minutes. The eggplant will sweat, wipe the water off with a kitchen towel. Then dip the slices in the chickpea flour mix, which you seasoned with salt and pepper, and then dip into the breadcrumbs until all surface is fully coated. Heat the grape seed oil up on high and fry the slices for about 3 minutes on each side. Place on a plate with paper towel to soak up the oil. Set aside.

Slice the French baguette in half and toast to your liking. I mixed vegan mayonnaise with grated horseradish to put on one half of the toasted baguette, one slice of the fried eggplant and coleslaw on top of the other half of the baguette, bring it all together into a sandwich.

This amount is for 2-3 sandwiches. I like to make my own mayonnaise and coleslaw, but for convenience you can use store bought one or make your favorite recipe.