Eggplant Cutlets
WHY IS THIS HEALTHY?
Eggplant is filling, but it’s also low in carbs, fat, and calories. It also has plenty of bone-building calcium and antioxidants that can help to ward off heart disease, cancer, and other chronic illnesses. Breadcrumbs in combination with high-protein chickpea flour make this coating healthier than using plain all-purpose flour or some sort of batter. Herbs are also packed with anti-inflammatory properties, vitamins, and minerals. The egg whites are also low in calories and high in protein. Drizzling a little EVOO over the eggplant cutlets will help make them crisp.
Ingredients
- ½ cup coarse chickpea flour
- ½ cup plain breadcrumbs
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1 tsp Greek dried oregano
- 1 tsp paprika
- 1 tsp Greek dried savory
- Dash of garlic powder
- Sea salt to taste and pepper to taste
- 2 large egg whites lightly beaten
- 1 large eggplant
- 1 – 2 Tbsp extra virgin Greek olive oil
Instructions
-
Preheat the oven to 450F/220C. Line an oven tray or baking sheet with parchment.
-
Combine all the dry ingredients, spices, salt and pepper in a shallow bowl.
-
Cut the eggplant into ¼-inch rounds.
-
Lightly whisk the egg whites in a bowl.
-
Quickly dip the eggplant slices in the egg whites, then press into the dry mixture, turning to bread on both sides.
-
Place on the baking sheet and continue until the eggplant slices are all breaded. Do not crowd the cutlets in the pan. Drizzle the olive oil over the tops of the eggplant cutlets.
-
Bake for about 15 to 20 minutes, or until golden and crisp, turning once to brown on both sides. Remove and serve!
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
