Baked Eggplant and Zucchini Sandwiches with Avocado Aioli

• Vegetarian

• Produce

  • 1 Avocado
  • 2 tbsp Cilantro, fresh
  • 1 Eggplant, medium
  • 2 Garlic cloves
  • 1/2 Lime, juice from
  • 1 Tomatoes
  • 1 Zucchini, medium large

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/2 tsp Garlic salt
  • 2 tsp Paprika
  • 1 1/4 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 1 1/2 cups Panko bread crumbs
  • 4 pieces Pita-pocket bread

• Dairy

  • 6 oz Greek yogurt
  • 1/2 cup Parmesan cheese, grated

Found on floatingkitchen.net

Description

Ingredients

• For the Sandwiches
• 1 medium eggplant
• 1 medium-large zucchini
• 1-2 tsp. salt
• 1 1/2 cups Panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tsp. cumin
• 2 tsp. paprika
• 1/2 tsp. garlic salt
• 1/2 tsp. black pepper
• 2 eggs
• 1 to 2 tomatoes, sliced
• Pita-pocket bread (4 to 6 pieces)
• For the Avocado Aioli
• 1 avocado
• 6 ounces Greek yogurt
• 2 garlic cloves
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Juice from 1/2 a lime
• 2 tablespoons fresh cilantro

Directions

• Slice the eggplant and zucchini into 1/4 to 1/2-inch thick rounds. Lay a few sheets of paper towels down on your counter top. Spread the eggplant and zucchini rounds out over the paper towels in a single layer. Sprinkle each round with a little salt. Flip the rounds over and sprinkle the second side with a little more salt. Lay a few more sheets of paper towels on top of the rounds and gently press down so that the paper towels make contact with the surface of the rounds. Let them sit for about 15 minutes to release some of their water.
• Meanwhile, pre-heat your oven to 425 degrees. Line two baking sheets with parchment paper and set aside.
• Make the crust mixture. Combine the Panko bread crumbs, Parmesan, cumin, paprika, garlic salt and black pepper in a medium bowl. Toss to combine. In a separate bowl, beat the two eggs. Set aside.
• After your eggplant and zucchini rounds have released some of their water, remove and discard the top layer of paper towels. Working with a couple rounds at a time, first dip them rounds in the beaten eggs and then in the crust mixture, making sure to coat both sides evenly with the crust mixture. Transfer the coated rounds to your parchment paper lined baking sheets. Continue with the remaining rounds until they are all coated.
• Transfer the coated eggplant and zucchini to your pre-heated oven. Bake for 20-25 minutes, until they are golden and starting to crisp up on the outside. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the avocado aioli. Slice the avocado in half and remove and discard the seed. Scoop out the flesh and at it to the bowl of your food processor with the blade attachment along with all of the other ingredients. Process until smooth. Transfer the sauce to a small airtight container and store in the refrigerator until you are ready to use it.
• Assemble the sandwiches. Spread about 1 tablespoon of the avocado aioli into each pita-pocket half. Stuff in a couple slices of the baked eggplant and zucchini, cutting them to fit if necessary. Add a few slices of tomato. Enjoy immediately.
• Any leftover eggplant and zucchini rounds can be stored in your refrigerator for up to 2 days. The avocado aioli can be stored for up to 1 day.