I’m a fan of anything and everything fried. And I mean everything. However my hips aren’t. So if I can create an illusion of crispy goodness without the extra added bulge that comes along with it, count me in. Therefore, I give you my crispy eggplant stacks. The panko bread crumbs give me the crunch I so desire, but the baking part of it all helps to keep my girlish figure. Plus by using Toffutti dairy free sour cream instead of regular I don’t have to sacrifice on flavor. By the way, if you haven’t discovered Toffutti I highly suggest you rush out and buy the sour cream and cream cheese. No dairy, and very few calories in comparison yet it tastes no different. Anyway, happy Tuesday Loves and enjoy! truly, MKR
- 2 Eggplants
- 2 cups of Panko Bread Crumbs
- 1 egg
- 1 large tomato
- 1 bunch of green onions
- 1 jalepeno (optional)
- Sour Cream (I use Toffutti dairy free sour cream)
- 1 teaspoon Cayenne
- 1/2 tablespoon Seasoning Salt
- Pre heat oven to 350 degrees
- In a small bowl mix bread crumbs, seasoning salt, and cayenne. Pour on to a plate or flat surface. Crack egg into a bowl, mix, and set aside.
- Slice eggplant into 1" slices. Dredge each slice first in your egg then coat in breadcrumbs. Pressing each side and edges of the eggplant so they are evenly coated. Place on to lined baking sheet (I use Silpat mats). Continue until all slices are coated.
- Bake for 6-7 minutes on each side or until the outside turns a golden brown.
- While eggplant is baking chop up tomatoes and green onions and jalapeno.
- Mix jalapeno with sour cream to create a spicy sour cream. If you're not one for a little heat omit the jalepeno.
- Once eggplant is nicely browned remove from oven and begin to build your stack. You can create single stacks that can be ate like an appetizer or high stacks that need a knife and fork to enjoy.
All images original to Waiting On Martha