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Eggplant, Crispy (D/P, KLP, TNT)
Source: Self
Serves: 4

2 medium eggplants, peeled, cut into 1/2" slices and sweated
2 egg whites (or 1 whole egg), lightly beaten
About 1 cup Italian seasoned crumbs (see note)
Olive oil cooking spray

Salt the eggplants' slices and place on a rack or in a colander. After about 1/2 hour, you will see beads of moisture on the slices. Rinse and dry.

Dip the eggplant slices in the egg whites and then in the crumbs. Place in a single layer on cookie sheets that have been sprayed with olive oil spray. Spray the tops on the slices with the spray.

Bake in a preheated 400°F oven until slices are soft and the coating is crisp (about 20 minutes) turning the slices over after 10 minutes.

The eggplant can be eaten as is, or used in making Eggplant Parmesan. Just layer with tomato sauce and cheese and heat until the cheese melts.

The recipe can also be used for zucchini and other summer squash.

Poster's Notes:
With all this discussion about preparing eggplant, here is an easy way to prepare a low-fat version almost as good as fried. By the way, I always peel and sweat eggplant before using in most recipes. I'm not as concerned with the bitter taste as I am with my stomach's reaction, which is not always pleasant if I omit these steps. When I roast eggplant, as for caviar, these steps aren't necessary because the offending liquid is let out during cooking, and the flesh is removed from the peel after cooking.

I use a mixture of bread crumbs and wheat germ with added onion and garlic powders, pepper, basil and oregano. If you like, you can add grated Parmesan cheese to the mixture. For Pesach, you can use seasoned matzo meal.

Posted by Annice Grinberg

Nutritional Info Per Serving: N/A