Working from home has its advantages, like being able to work in your pajamas and have schedule flexibility. One of the many advantages is also being able to have a home cooked meal. Although typically I have a spinach salad, this one morning I was craving something different, so I decided to try “eggplant bread”.
I am definitely adventurous when it comes to eating and cooking, so when I saw a similar recipe on Pinterest I knew it was something I needed to try. The original recipe called for Parmesan cheese, so I was worried about how well the eggplant would bind to the coating, but much to my surprise it held together wonderfully. You can add the cheese (I would say 2 tablespoons per serving).
Serving Size: 2 Sandwiches (4 slices of “bread”)
1/2 eggplant, peeled and thinly sliced lengthwise
1 ripe tomato
1/4 cup dairy free Italian Seasoned Panko breadcrumbs (Walmart sells dairy free ones)
1 egg, lightly beaten
1/4 cup or so of flour for dusting
2 tablespoons homemade Genuine Guacamole (or 4 slices avocado)
Salt and pepper
- Preheat oven to 425°F
- Spray a large cookie sheet with nonstick spray
- Place flour, eggs, and breadcrumbs on three separate dishes and dip the eggplant first in the flour, then in the egg, then in the breadcrumbs, covering all sides
- Place on cookie sheet in a single layer and bake for about 15-20 minutes or until golden, flipping the slices halfway through
- Once finished baking, top with guacamole, tomato, salt and pepper, and anything else you like!
I topped with turkey and spinach! If you’re a dairy lover, you could also incorporate some cheese by topping the bread with a slice of cheese about 3 minutes before finished baking to melt!