Crispy Pan-Fried Eggplant Steaks

Preheat oven to 400F

Slice 1 medium eggplant in half, lengthwise

Score the cut sides of both eggplant halves using the tip of a small knife in a crosshatch pattern, going as deep as possible without piercing the skin

Season flesh side of both halves with salt, garlic powder, paprika, and black pepper

In a medium bowl, mix 2 tablespoons flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4 teaspoon paprika, 1/8 teaspoon black pepper, and a generous pinch of cayenne

Transfer the flour mixture to a rimmed plate or tray

Add 1/4 cup non-dairy milk to a separate rimmed plate or tray

Dip the flesh side of the eggplant halves first in milk, then in the flour mixture, shaking off any excess and ensuring full coating

In a medium non-stick skillet, add enough oil to reach about 1/8-inch high and heat over medium-high flame

Once oil is hot, pan-fry eggplant halves, flesh-side down, until brown and crispy, about 4 minutes

Turn eggplant halves over and cook for 1 minute on the other side

Transfer them to a baking sheet and roast for 3 to 5 minutes, flesh side up, until desired tenderness