Kendy aka MissMuffcake (missmuffcake) wrote in vegancooking,
Kendy aka MissMuffcake

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eggplant cutlets and sugar-syrup

So growing up in a Sicilian family my dad would make meat-based cotolette. Truth be told I loved it, esp. the day after on white bread and a bit of mayo tucked into my lunchbox. Today I was making lunch (day off!!!) with the TV on Food Network and ta-da Mario was talking about an eggplant cotolette. I found the recipe on the site however I am not sure how to veganize things like 'large eggs' in this recipe. Can anyone help me out?
3 large purple eggplants
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Pepperoncini, fennel fronds and orange wedges for garnish

Also I am making cocoa-mochie...I need to make a syrup from water and sugar...I only have raw sugar...will this melt down?
Tags: substitutes-eggs-(uncategorized), sweeteners-sugars, syrups

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