{"id":9954,"date":"2010-07-30T18:17:19","date_gmt":"2010-07-30T23:17:19","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=9954"},"modified":"2022-11-27T05:29:23","modified_gmt":"2022-11-27T10:29:23","slug":"crispy-crunchy-low-fat-oven-fried-eggplant","status":"publish","type":"post","link":"https:\/\/horizonsmagazine.com\/blog\/crispy-crunchy-low-fat-oven-fried-eggplant\/","title":{"rendered":"Crispy, Crunchy Low Fat Oven Fried Eggplant"},"content":{"rendered":"

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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<\/a>.\u00a0 Into the toaster oven for 10 minutes wrapped loosely in foil. Add lettuce and tomato before eating.\u00a0 I had to make this blog post so I could find the recipe again.<\/span><\/p>\n

Usually I saute the eggplant but I wanted to oven-fry it this time to give it a crispy crust.
\n1. Preheat a 425 degree oven
\n2. Cut eggplant into 1\/2″ rounds
\n3. Dip in Eggbeaters
\n4. Coat with seasoned panko or Italian breadcrumbs
\n5. 15 minutes in a metal pan (sprayed with olive oil Pam) on a lower rack in the oven.
\n6. Then spray the tops with more Pam, turn and let brown another 10-15 minutes. I’m a 25 minute gal.<\/span><\/p>\n

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.\u00a0 The eggplant takes on a meaty-ish texture when done like this.\u00a0 If you don’t care about low fat, brush the eggplant rounds with olive oil as they bake.<\/span><\/p>\n

I’ve also added 1 tsp each crushed coriander seeds and fennel seeds to the panko\/breadcrumbs and it is delicious.\u00a0 Buy the<\/span> mediterranean pickles <\/a>.<\/p>\n

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