Fun Food Friday: Eggplant Medallions


Baked garden egg for Eggplant Parmesan  or sandwiches

Ingredients:

Eggplant

Salt

Egg

Breadcrumbs

WW Flour

Seasoning (your choice)

coconut oil, just because I refuse to use vegetable oil, nasty mon!

Directions:

Clean and slice the eggplant, best if you do round disks unless you are going to use a french roll

lay the disks on a plate or cutting board and sprinkle salt on both sides of the disk. *This removes the excess water to ensure a crisper texture. Let stand about 30-60 minutes.

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Beat an egg or two, depending on how much eggplant you intend on making.

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In a separate bowl mix up the flour and breadcrumbs with the seasoning, the more breadcrumbs the better, the ratio should be 2/1 breadcrumb to flour. Season as you like, this might take a couple of tries to get exact, I like a lot of herbs in mine!

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When you are ready to bake, turn the oven on to 300 and lightly grease a pan or cookie sheet. Or if you are really invested layer parchment paper and forget the oil, your choice. Dip a piece of eggplant into the egg batter then toss it in breadcrumbs. Lay it on the baking dish. Repeat until all the eggplant is finished or the baking dish can hold no more.

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Bake for about 10-15 minutes depending on how thick you cut the eggplant, the thicker the disks the longer you need to bake, flip over and bake another 10 minutes. Pull out of oven and remove from baking sheet. Repeat until the disks are all done. *** Bonus I tend to use any remaining egg-batter as scrambled eggs for a sandwich. The breadcrumb mixture is not able to be used again so I tend to make small batches at a time to save ingredients.

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At this point you have lovely breaded and baked disks of eggplant. For eggplant parmesan  simply use a store-bought tomato sauce or make your own and heat it up. Place over pasta and layer the eggplant nice on top of sauce. Finish with a generous amount of Parmesan cheese. Enjoy!

For sandwiches pick a nice bread and desired toppings. I personally use tomato and roasted red pepper along with some Muffeletta or some jalapeno spread, both from Rolands and readily available at some local shops, in Ochi General Foods and Petcom both carry them. This is also nice with a little cream cheese on the bread to keep the bread from getting soggy. Just like any sandwich option, the choices are endless. Enjoy!