Vegetarian Recipe of the Day: Naturally Crunchy Aubergine Sandwich

This is the crunchy aubergine (AKA eggplant) that we promised last year. To choose a good aubergine, make sure the shape is uniform and firm, with no soft areas. Cook them within 1-2 weeks for best results. See Nutriton Facts at end of recipe. This recipe is only 24 calories. The "regular" eggplant is TASTY, but this crunchy version is MO' BETTA.

Ingredients:

1 Eggplant, washed, sliced into 1/2 - 1/3 inch slices

2 Egg Whites

1 T Garlic Powder

1 t Himalayan Pink Salt (or) Sea Salt

1 t Paprika, ground

1 t Parsley Flakes

2 oz Panko Bread Crumbs

2 T Corn Starch

Directions:

1. To separate the yolk, just break an egg and remove the yolk by placing it in your hand; wiggle your fingers in your hand and you are left with just a yolk (you might find a use for it later). Then put all seasonings in the bowl with all the seasonings: Pink Himalayan Salt, Paprika, Garlic Powder, Parsley.

2. Stir the seasonings evenly, then add the "egg bath" and stir again. Here is how to separate the egg white from the yolk:

Final product:

3. Lay out the Panko Bread Crumbs and Corn Starch on a plate and stir evenly.

4. Dip the seasongs into the "egg bath" and place them into the skillet. This is how the entire process looks like:

5. Fry each slice for 5 minutes on Medium Heat and turn.

6. Here it is before placed on a bun.

7. Serve on buns or bread, top with favorite lettuce, tomatoes, etc., as on any sandwich and enjoy!

Nutrition Facts

Serving Size

1 serving (24.3 g)

Amount Per Serving

Calories Based on a 2000 calorie diet