1. Preheat oven to 350 degrees.

2. Whisk together flour, salt, pepper, garlic powder in one medium bowl. Whisk together almond milk and cornstarch in another medium bowl. Add panko bread crumbs to a third medium bowl. Set up a breading station with all three bowls.

3. Working in batches, add eggplant slices to flour mixture and pat off excess flour. Transfer to almond milk/cornstarch mixture, and then finally to panko.

4. After all slices have been breaded, heat the oil over medium heat in a large straight sided pan for pan frying. Once the oil is hot, working in batches, add eggplant to the pan and fry until golden brown, 3-5 minutes per side

5. Remove eggplant from pan and place onto a sheet pan lined with a wire rack (so the eggplant stays crispy. Place sheet pan in preheated oven for 10-15 minutes, or until eggplant is tender.

6. To build sandwich: Layer bottom bun with shredded cabbage, fried eggplant, sliced tomato, sliced onion, pickles, Sir Kensington’s Classic Mayonnaise and top bun

• 26 g Total fat
• 3 g Saturated Fat
• 15 mg Cholesterol
• 508 mg Sodium
• 49 g Carbohydrates
• 6 g Dietary fiber
• 7 g Total sugars
• 8 g Protein