Step 1

Combine salt and 2-3 cups of water in a long casserole dish.

Step 2

Peel your eggplant and slice into ½ inch to 1 full inch slices. Feel free to cut them into squares to resemble the original Filet o Fish. Place the eggplant slices into the casserole dish and submerge them completely (you may have to add more water). Let them soak for 60 minutes, or overnight.

Step 3

While you are waiting for your eggplant to soak prepare your batter station. Using 3 shallow bowls arrange as follows flour in the first, prepared egg replacer in the second and the panko crusts in the third. You will be breading the eggplant in this order.

Step 4

Pre-heat your deep-fryer (or a large pot with enough oil to cover the eggplant) to 375-400 degrees. After you have breaded your eggplant, cook for 3-5 minutes on each side until golden brown.

Step 5

While you are frying prepare your bun. Using a steamer, steam your buns until they are soft and almost fluffy in texture.

Step 6

Add tartar sauce to crown side of the bun. Place the cooked eggplant filet on top, add 1 slice of vegan cheese wedge centered on the filet, and add heel of the bun and enjoy!