Try this Italian favorite... made with kitchen staples!
3/4 cup Erewhon Cornflakes, crushed
3/4 cup almond meal
2 teaspoons salt
1 teaspoon black pepper
1 teaspooon Italian seasoning
2 tablespoons milk or non-dairy milk
2 medium to 1 large eggplant, sliced 1/4" thick
Prepared spaghetti sauce
In a bowl combine cornflake crumbs, almond meal, salt, pepper, and Italian seasoning. In a separate bowl combine the egg and milk.
Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat. Dip the eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.
Top with spaghetti sauce and enjoy.