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Baked Eggplant Sticks
Baked Eggplant Sticks
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Turn over and bake an additional 5 minutes, or until golden. Serve hot.
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Grilled Corn with Lime and Chile
Grilled Corn with Lime and Chile
INGREDIENTS
DIRECTIONS
Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes. Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder
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Eggplant Sandwich
Eggplant Sandwich
INGREDIENTS
DIRECTIONS
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut bell pepper in half lengthwise; discard seeds and insides. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; when cooled, peel the skin off the pepper. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, onion, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
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