Crispy Eggplant Stacks

• Vegetarian

• Produce

  • 2 Eggplants
  • 1 bunch Green onions
  • 1 Jalepeno
  • 1 Tomato, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Cayenne
  • 1/2 tbsp Seasoning salt

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

• Dairy

  • 1 Sour cream

Found on waitingonmartha.com

Ingredients

• 2 Eggplants
• 2 cups of Panko Bread Crumbs
• 1 egg
• 1 large tomato
• 1 bunch of green onions
• 1 jalepeno (optional)
• Sour Cream (I use Toffutti dairy free sour cream)
• 1 teaspoon Cayenne
• 1/2 tablespoon Seasoning Salt

Directions

• Pre heat oven to 350 degrees In a small bowl mix bread crumbs, seasoning salt, and cayenne. Pour on to a plate or flat surface. Crack egg into a bowl, mix, and set aside. Slice eggplant into 1 slices. Dredge each slice first in your egg then coat in breadcrumbs. Pressing each side and edges of the eggplant so they are evenly coated. Place on to lined baking sheet (I use Silpat mats). Continue until all slices are coated. Bake for 6-7 minutes on each side or until the outside turns a golden brown. While eggplant is baking chop up tomatoes and green onions and jalapeno. Mix jalapeno with sour cream to create a spicy sour cream. If youre not one for a little heat omit the jalepeno. Once eggplant is nicely browned remove from oven and begin to build your stack. You can create single stacks that can be ate like an appetizer or high stacks that need a knife and fork to enjoy.