I’m up to my eyeballs in summer crops! Here is a recipe that I tried this week–it’s fast, simple and tastes great. The only downfall is that it’s not made for folks avoiding nightshade vegetables. All the other ingredients could be modified for wheat-free or milk-free diets –shoot me a message if you’d like those versions.
To be henceforth known as “Eggplant Poppers”
Ingredients:
Japanese Eggplant (the skinny long ones that look like an eel)
Italian breadcrumbs (in the spice aisle)
grated parmesan cheese
1-2 beaten eggs depending on how many poppers you’re making
Italian dressing
grape tomatoes
grated mozzarella
Set the oven for 375 degrees
Wash and peel eggplant. Cut into 1/4-1/2 inch round slices. Pour breadcrumbs onto a plate and mix with parmesan –add as much or as little as you’d like. Toss eggplant slices into bowl of beaten egg, remove slices and place on plate of breadcrumb mixture to coat on all sides. Place each coated piece on a non-stick baking sheet. When sheet is full, place into oven and cook for 6-8 minutes until tops are starting to crisp. In the meantime, slice grape tomatoes and marinate in Italians dressing. Remove sheet and flip each eggplant piece and cook for an additional 2-3 minutes. Remove and sprinkle each piece with mozzarella and place one tomato slice on each eggplant piece. BROIL for 1-2 minutes–watch very closely! Serve warm.
ENJOY!
