My Eggplants are Hotter Than Yours

 

Recipe created by ah.mi

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Makes 4 servings

 
 

To Get:

  • 1 medium sized eggplant

  • 2 eggs

  • 1 cup seasoned panko breadcrumbs

  • 1/4 cup shredded parmesan cheese

  • Cayenne pepper

  • 4 banana peppers

To Do: 

  1. Preheat oven to 400

  2. Peel eggplant then cut width-wise, into thin slices 

  3. Whip 2 eggs and 1 Tbsp of water in a small bowl 

  4. In another bowl, add a cup of panko breadcrumbs and 1/4 cup of parm cheese

  5. Dip each slice of eggplant into the egg mixture (both sides) leaving off any excess

  6. Next dip each side of eggplant into panko/parm mixture 

  7. Place on a greased baking tray and sprinkle with cayenne pepper

  8. Bake for 10 minutes and flip

  9. Add a few banana peppers on top of each eggplant and bake an additional 10 minutes

 
 

ah.mi Tips:

  • If you like them really crispy, broil after baking for 1-2 minutes

  • Peeling the eggplant is optional, if you can’t deal leaving the skin on is totally fine

  • For a twist, drizzle marinara sauce on each eggplant slice

  • Optional: pair with an arugula side salad (lemon juice, EVOO, shredded parm, salt and pepper to taste)

 
 
 

Nutrition Info per serving:

CALORIES 179 | FAT 3g |  SAT FAT 1g | SODIUM 172mg  | CARBOHYDRATE 33g | FIBER 7g | SUGARS 4g | PROTEIN 8g

 
 
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Nutrition information provided for each recipe is completed using the FDA approved method of database nutrition analysis. Variations may occur due to ingredients used and food preparation. ah.mi does not guarantee that the ingredients listed in any of our recipes are allergy free. If you have a food allergy you should determine whether you are allergic to the ingredients in each recipe and not rely on statements that a particular recipe is gluten free, dairy free, nut free, soy free, or free of any other possible allergen. Always follow safe food handling guidelines when preparing food.  Daily nutrition requirements vary with each person and therefore it is the responsibility of that individual to choose foods that meet their specific nutrition needs. The nutrition information provided for recipes is for information only and should not take the place of medical advice from a trained health professional. Always consult your physician for guidance.

Mónica Laradinner, vegetarian, whole 30