These eggplant slices are crispy on the outside and juicy on the inside. They are great to eat as-is as finger food (I like to dip them in spicy chipotle grape-seed oil mayonnaise). They are also perfect for making healthy eggplant parmesan. Sometimes I’ll make stacks of these slices alternating with faux cheese and basil. Or, slather them with pesto and serve them with pasta. They are great for so many things…
Eggplant is great for your digestive system: it helps relieve constipation, weight gain, bloating and heartburn. It’s also good for the insomnia, headaches and mood swings that can arise when your intestines are not eliminating food quickly enough. The cool nature of eggplant helps to draw out unwanted heat in the large intestine, making it a great addition to any meal.
Wash and trim the ends of your eggplants…
Slice them 1/2-inch thick…
Whisk eggs in a shallow dish…
In another shallow dish, combine whole wheat panko crumbs, whole wheat bread crumbs and seasonings. Dip the eggplant slices in the egg…
And then in the crumbs…
Arrange the slices on baking sheets and bake in the oven.
When it’s crisp and golden brown, arrange it on a plate and serve it with whatever dipping sauces you like…
Crispy Oven-Fried Eggplant
(serves 8 as a side dish)
2 large eggplant, cut into 1/2-inch thick slices
1 cup whole wheat panko crumbs
1 cup whole wheat or whole-grain breadcrumbs
1 Tbs dried minced onion
1 tsp kosher sea salt
freshly ground black pepper to taste
1-1/2 tsp garlic powder
1 tsp paprika
1/2 tsp turmeric
Optional dipping sauces: chipotle grapeseed oil mayonnaise, Dijon mustard, horseradish sauce
Preheat oven to 425 degrees.
Whisk eggs in a shallow dish/pie plate.
Combine panko, breadcrumsbs and all seasonings in another shallow dish.
Dip each eggplant slice in the egg and then the crumbs. Lay on baking sheets lined with parchment paper.
Bake 10 minutes. Flip slices over and bake an additional 10 minutes or until golden and crispy.
Arrange the slices on a platter and serve with your favorite dipping sauces.