Eggplant Vermicelli Food

PAN-FRIED EGGPLANT

Steps:

• Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
• Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

EGGPLANT VERMICELLI

Steps:

• Cook vermicelli according to package directions; drain and set aside.
• Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
• Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
• Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
• Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
• Sprinkle Parmesan cheese over the top.