This is a healthier version of one of my favorite vegetables (amirite Dan??). Eggplant took me a couple of tries to master but this plan is pretty fool proof. Dan was even skeptical on the ease of this recipe but the eggplant prevailed!
Panko Baked Eggplant (cutlets)
One large eggplant
1 c. almond milk (or any type of milk/milk subs.)
3/4 c. flour
1 tsp apple cider vinegar (white vinegar also works)
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried basil
2 cups panko breadcrumbs
1) Cut the eggplant into thick slices ( I will prob go a little thicker next time)
2) Lay out on a tray and spread kosher salt on both sides (don’t worry about the salt because you will be rinsing off after). Let sit for 20-30 minutes so that the bitterness from the eggplant can sweat right out.
3) While you are waiting for some sweat to magically appear, mix well the almond milk, flour, apple cider vinegar, oregano, parsley, and basil in a wide & shallow dish until well blended. Should come out looking just like ranch-dressing. Put the breadcrumbs into an equally sized, separate, dish.
4) Next, once the eggplants look like they had a nice little gym sesh, take them to the shower! (Rinse them off, preferably in the sink). Then pat dry and get ready to dip them up!
5) Pre-heat the oven to 400. Then dip the rinsed eggplant slices into the batter mixture until well coated, and then lightly drop on both sides (also pretty fast so that they don’t turn into one giant pank0).
6) Place on a parchment or silicone lined baking sheet and bake for 6-8 minutes per side until breadcrumbs are lightly browned and crispy.
Once you take them out, it’s up to you to serve them as something yummy. You can always continue on the path to eggplant-parmesan, chop them up over a yummy salad, or do what we did and use up some leftover cous cous/pasta, toss with some hot sauce and presto! Forgot to take a pic of the final dish but here was my taste test pic (of perfection!). Enjoy!