Last night’s dinner was oven fried eggplant wrapped in a pita with hummus, tahina sauce. Into the toaster oven for 10 minutes wrapped loosely in foil. Add lettuce, tomato and mediterranean pickles before eating. I had to make this blog post so I could find the recipe again.
I love oven fried eggplant because i like it crispy without the oil. Preheat a 425 degree oven, cut eggplant into 1/2″ rounds, dip in Eggbeaters, coat with seasoned panko or Italian breadcrumbs. Place on a Pam-sprayed, foil-lined metal cookie sheet, leaving at least a pencil width space between them to let the sides crisp. Spray the tops with more Pam. 15-25 minutes on a lower rack in the oven, they’re done when they’re as golden as you like. I’m a 25 minute gal myself.
Eggplant is really good this way. It puts like a fried chicken kinda crust on it, and the eggplant doesn’t get mooshy. This would also make a good sandwich on a sub roll with sauteed bell peppers and onions. The eggplant takes on a meaty-ish texture when done like this. If you don’t care about low fat, brush the eggplant rounds with olive oil as they bake.
I’ve also added 1 tsp each crushed coriander seeds and fennel seeds to the panko/ breadcrumbs and it is delicious. Buy the mediterranean pickles at Walmart or Publix in the kosher section.