1 medium eggplant
1/2 cup flour
1/2 teaspoon of sea salt and pepper
1/2 cup ground flaxseed
1 cup water
1.5 cup Italian Panko breadcrumbs
1/3 cup pine nuts

Directions:
-Turn oven on 375
-Slice top off eggplant and slice into 3/8 inch think slices
-Lay on paper towels and generously salt
-Let sit for 10 minutes
-Make egg replacer combining the flaxseed and water in a small bowl
-Let sit for 10 minutes
-Crush pine nuts and add to Panko breadcrumb bowl
-Line cookie sheet with parchment paper
-Add salt and pepper to flour bowl
-Pat your eggplant after 10 minutes of resting with salt
-Dredge each slice of eggplant
-Place in flour mixture coating both sides
-Dip in flaxseed
-Coat with breadcrumb pine nut mixture
-Place on cookie sheet lined with parchment paper
-Bake for 35 minutes or until golden brown on 375
-Dip fritters in LindseyLicious does MarinaraLicious sauce!