This was my first attempt at eggplant. I loved it and so did my husband and kids! I will definitely make it again. I followed the directions but ended up turning the oven up higher and cooking longer to get it nice and crispy. It tasted liked it has been cooked it oil but it was much healthier being baked. j
2 large eggplants
1 10 ounce bag organic bread crumbs (I couldn't find these so I used italian bread crumbs)
2 cups Bob's Red mill Organic whole Wheat Pastry Flour
2 tbsp dijon mustard
2 cups organic soy milk (I used plain almond milk since I didn't have soy milk)
Preheat oven to 400 degrees (I cooked mine on 475 because I couldn't get it crispy at 400). Put parchment paper over a pizza stone or cookie sheet (they recommend a pizza stone). You can peel the eggplant before you cut it if you prefer. (I washed mine with vegetable wash and left the skin on-it tasted great). Cut it into 1/2 inch rounds.
Get 3 wide shallow bowls. In one bowl whisk the milk and dijon mustard. In the second bowl, put the flour and in the 3rd bowl, put the bread crumbs.
First, flour the eggplant. Then, dip it in the milk mixture coating both sides. Lastly, put in the bread crumbs and coat both sides. Place on the parchment paper and spray generously with olive oil. Turn each slice over and spray other side.
It says to bake for 15 to 20 minutes. I baked 10 minutes then flipped each piece over and baked another 8-10 min depending on when they got lightly brown. You want them crispy..not mushy.
**I cooked whole grain pasta and put 2-3 slices of eggplant on top of the noodles and topped with my homemade marinara sauce (recipe on blog)
**This recipe made a ton! Next time I will only make half this amount because I didn't like the leftovers. They did not reheat well.