Place the eggplant slices in a colander and sprinkle the slices with salt. Place the colander in the sink and leave the eggplant slices to drain for 1 hour. Rinse the salt off the eggplant slices and pat them dry. On a large plate, stir together the flour, cornmeal, and Creole Seasoning, and set aside. In a shallow bowl, stir together the soy milk and mustard, and set aside. Line a cookie sheet with a piece or parchment paper or aluminum foil, lightly oil with vegetable oil of choice, and set aside.

To bread each of the eggplant slices: coat the eggplant slice on both sides with the flour mixture, dip the slice into the soy milk mixture, place the eggplant slice back into the flour mixture and coat evenly on both sides, dip the eggplant slice back into the soy milk mixture, and then back into the flour mixture to evenly coat on both sides again. Place the breaded eggplant slice on the prepared cookie sheet. Repeat the breading procedure for the remaining eggplant slices. This 5 step breading procedure will provide a nice crisp crust for the eggplant slices. Bake at 400 degrees for 15-20 minutes or until crust is crisp and lightly browned. Remove the cookie sheet from the oven and set aside.

Cut the French bread into 4 even pieces and then split each piece in half lengthwise. To assemble the Eggplant Poor Boys: open the piece of French bread, generously spread the Non-dairy Remoulade Sauce on each half of the French bread. On the bottom half of the bread, place 1/2 cups shredded lettuce and 2 slices of tomato, then place 2 slices of the breaded eggplant, and replace the top piece of French bread. Repeat the assembly procedure for the remaining Eggplant Poor Boys.

* Note: The breaded eggplant slices can also be fried in oil, if desired, and drained on toweling before serving. You can also substitute other vegetables for the eggplant in the breading procedure and add additional vegetables and condiments to the Poor Boys, as desired.

Serves: 4