A nice, easy snackable food. Perfect for serving to company and a great way to sneak vegetables into a little finger-food app plate! It's not the FASTEST dish to prep, but they age really well in the fridge, so make a bunch at a time and keep them around for snacking! Note, this probably works just as well with any other roastable veggie like zucchini!

1 eggplant (though I think this was 1/2 of a giant one)
Panko crumbs (I poured out around 1 cup but only used half that amount)
Egg Beaters Egg Whites (I poured out 2 servings but only used half)
Black sesame seeds
Salt+Pepper (1tsp each mixed right into the egg whites!)

Cut the eggplant into equal-sized pieces as shown above. Leave the skin on, it's the best part (hello fiber!)
(Feel free to also salt and pepper the eggplant and let it sit for an hour if you happen to have the time)
Place the egg whites in one bowl and the dry ingredients in another.
Thoroughly soak the eggplant pieces in the egg wash then pick them up, let the excess liquid drip off and dip them into the bread crumb mixture.
Bake at 450 degrees in a baking tray (+cooking spray) for about 15-20 minutes (flip halfway through)

It's a bit wasteful, what with the egg whites and bread crumbs that have to be thrown out, but if you have some chicken or even cold cuts on hand, you can use the same mixture on those too!

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