Crispy Eggplant Slices

- 1 medium eggplant, ends trimmed and cut into ½ inch (1.5 cm) slices (1)
- 1 tsp garlic powder (5 mL)
- 1 tsp paprika (5 mL)
- 1 tsp dried basil (5 mL)
- 1 tsp dried oregano (5 mL)
- 1 tsp pepper (5 mL)
- ½ tsp salt (2 mL)
- 2 eggs, whisked (2)
- 1 – 1 ½ cups panko crumbs (250 – 375 mL)
- 4 – 5 Tbsp canola oil (60 – 75 mL)
- 1 cup commercial tomato pasta sauce (250 mL) (optional)
1. Prepare eggplant. In small bowl, combine garlic powder, paprika, basil, oregano, pepper and salt. Sprinkle mixture over both sides of each slice of eggplant.
2. Pour eggs into shallow pie plate. Place panko crumbs in second shallow pie plate.
3. Dip eggplant slices into beaten egg and then into panko crumbs.
4. Heat 1 – 2 tbsp (15-30 mL) canola oil in a large non-stick frying pan over medium heat. Fry eggplant slices for about 3 minutes per side or until eggplant feels tender when tested with a fork. Remove to serving platter and cook remainder of slices, adding more canola oil if necessary.
5. Serve slices drizzled with pasta sauce if desired.

Nutritional Analysis