For about 9 slices:
1 large round eggplant (or 2 larger classic)
2 cups flour (500 ml)
2 dl soy drink
2 cups breadcrumbs (500 ml)
1 tablespoon ground thyme
2 tablespoons vegetable oil
1.5 tablespoons salt
Turn the oven to 210 degrees Celsius.
Wash the aubergine, wipe it, cut it into slices about 1 cm thick and place some of them in a larger container – the best strainer is to place it on a plate, as the aubergines will release quite a bit of water. Salt the slices with about a third of a tablespoon of salt, place a few more slices over them, add salt again, load the last slices and salt again. Quickly massage the aubergines by rubbing against each other and letting them stand for about 10 minutes to release the excess water.
In a soup plate with a whisk, mix the flour, soy drink and a teaspoon of salt well. If the mass is too thin, add a little flour to get a thicker mixture. If it is too thick, add a little soy drink.
In another soup plate, mix the breadcrumbs with the thyme.
With one hand, dip a slice of eggplant into the wet mixture, which must completely cover the eggplant, and with the other hand, roll it in breadcrumbs, which must cover the entire wet mixture.
Place the breaded aubergines on a baking tray covered with baking paper. After each slice, drizzle a little oil and put them in the oven. Bake for about 30 minutes or until golden brown crust. Turn the aubergines halfway through baking.
Serve with a side dish if desired.