Crispy Eggplant Bites

SEASON: Fall

VEGETARIAN

These crispy, crunchy bites are an easy way to both serve and eat more plants, and they’ll quickly become your new favorite way to enjoy eggplant. Leave the skin on for extra fiber and an antioxidant boost from anthocyanin, which is the reason why the eggplant has its beautiful purple hue.

Serves 4 to 6 | Prep time: 40 minutes | Cook time: 30 minutes

2 tablespoons salt, divided

1 large eggplant, cubed

¾ cup whole-wheat flour

3 large eggs

½ teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

½ teaspoon dried thyme

1 teaspoon garlic powder

2½ cups panko bread crumbs

Simple Marinara Sauce , for serving (optional)

1.	Preheat the oven to 400°F. Sprinkle 1 tablespoon of salt over the cubed eggplant and let sit for 30 minutes, then pat dry with a paper towel.

2.	Pour the flour into one mixing bowl and, in a separate small bowl, beat the eggs. In a third bowl, combine the pepper, oregano, rosemary, thyme, garlic powder, and bread crumbs.

3.	Dredge the eggplant cubes in the flour, then the egg wash, and finally the bread crumb mixture.

4.	Spread evenly on a sheet pan and cook for 30 minutes, using a spatula to turn halfway through.

5.	Enjoy with marinara sauce, if using.

➢	Prep tip: Dredging can quickly become a messy activity, so keep a small bowl of water nearby to rinse off your fingers between batches.

VARIATIONS:

➢	Zucchini Strips: Replace eggplant with sliced zucchini strips, remembering to salt the zucchini prior to dredging in flour, egg, and the bread crumb mixture.
➢	Crispy Mushrooms: Sub in button mushrooms for the eggplant for a perfectly poppable appetizer.

PER SERVING: Calories: 356; Total fat: 7g; Carbohydrates: 59g; Fiber: 9g; Protein: 15g; Calcium: 140mg; Vitamin D: 31mcg; Vitamin B12 : 1mcg; Iron: 4mg; Zinc: 2mg