It had been a few days since I had hummus or eggplant and I was jonesing, so last night’s dinner was oven fried eggplant wrapped in a pita with hummus, tahina sauce and mediterranean pickles. Into the toaster oven for 10 minutes wrapped loosely in foil. Add lettuce and tomato before eating. I had to make this blog post so I could find the recipe again.
Usually I saute the eggplant but I wanted to oven-fry it this time to give it a crispy crust. Preheat a 400 degree oven, cut eggplant into 1/2″ rounds, dip in Eggbeaters, coat with seasoned panko or Italian breadcrumbs, 15 minutes in a metal pan (sprayed with olive oil Pam) on a lower rack in the oven. Then spray the tops with more Pam, turn and let brown another 10-15 minutes.
This was really good, it was the first time I’d done eggplant that way. It put 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 in the kosher section.