Mini Vegetable Milanesas with Dairy-Free Mayo

Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 1/2 cup All-purpose flour
• 2 large Eggs
• 1 cup Breadcrumbs
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Vegetable oil
• 1/2 cup Dairy-free mayonnaise

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Slice eggplant and zucchini into 0.635 cm thick rounds.
2. 2Set up a breading station: Place flour, beaten eggs, and breadcrumbs mixed with oregano, garlic powder, salt, and pepper in separate shallow dishes.
3. 3Dredge each vegetable slice in flour, then dip in egg, and finally coat with breadcrumbs.
4. 4Heat vegetable oil in a large skillet over medium heat.
5. 5Fry the breaded vegetable slices for 2-3 minutes per side, or until golden brown and crispy.
6. 6Remove from skillet and place on a paper towel-lined plate to drain excess oil.
7. 7Serve warm with dairy-free mayonnaise for dipping.

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