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Recipe tips: Choose firm, shiny eggplant with no wrinkling or other signs of age. Serve as a salad or entree. (Bill Hogan/Chicago Tribune) |
I love the taste of fried eggplant in recipes, but I don't like what the usual ingredients — oil for frying and eggs with cholesterol — can do to my body. So I experimented until I discovered a way for breadcrumbs to stick to the eggplant — resulting in a crunchy outside and a soft, moist inside — without using egg and without frying the slices.
Achieving these results proved easier than expected. The technique turns eggplant in the following recipe into an elegant tower of vegetables or enhances any dish that calls for crunchy eggplant.
Tips: Choose firm, shiny eggplant with no wrinkling or other signs of age. Serve as a salad or entree.
Crispy eggplant layered with arugula, tomatoes
Prep: 35 minutes
Drain: 30 minutes
Cook: 30 minutes
Servings: 3
Ingredients:
1 medium-large eggplant, unpeeled, sliced in 1/2-inch rounds
2 cups fine breadcrumbs, toasted
1/2 cup whole wheat pastry flour
1 teaspoon salt
Freshly ground pepper
3/4 cup soy milk
1 tablespoon Dijon mustard
Salad and dressing:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Achieving these results proved easier than expected. The technique turns eggplant in the following recipe into an elegant tower of vegetables or enhances any dish that calls for crunchy eggplant.
Tips: Choose firm, shiny eggplant with no wrinkling or other signs of age. Serve as a salad or entree.
Crispy eggplant layered with arugula, tomatoes
Prep: 35 minutes
Drain: 30 minutes
Cook: 30 minutes
Servings: 3
Ingredients:
1 medium-large eggplant, unpeeled, sliced in 1/2-inch rounds
2 cups fine breadcrumbs, toasted
1/2 cup whole wheat pastry flour
1 teaspoon salt
Freshly ground pepper
3/4 cup soy milk
1 tablespoon Dijon mustard
Salad and dressing:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
