Serving size 3 slices each
This versatile dish can be served as an appetizer or as a delicious side vegetable. Accompany with salsa and non-fat sour cream for dipping. These crispy eggplant rounds are easy and fun to eat as an appetizer. Try them for dinner if you are looking for new vegetable idea that your family will love to eat.
1 medium eggplant, large enough to cut into 12 – ½” slices
½ cup all purpose flour
3 egg whites
1 cup dry bread crumbs
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon garlic powder
salt & pepper
Wash and trim ends of eggplant. Slice eggplant into ½” slices. Submerge in cold, slightly salted water for one hour.
Pre-heat oven to 375 F.
Drain eggplant slices and dry on paper towels.
Lightly salt and pepper slices.
In a small bowl mix flour, basil, parsley, oregano and garlic powder. Transfer to a small flat plate.
In another small bowl , lightly beat egg whites.
Put bread crumbs into another small bowl.
Grease baking sheet with non-stick vegetable spray.
Coat each slice individually. First coat in flour mixture on both sides. Then dip into egg whites on both sides. Lastly, dip into bread crumbs and coat well on both sides.
Place on baking sheet and bake for 20- 25 minutes until golden brown, turning once with a spatula.
They taste great the next day. Simply re-heat in a pre-heated 375 F oven on baking sheet for 5-8 minutes.