Baked Eggplant Coins Inspired By Weelicious

If you have a wee one in your house and you spend some 'online' time everyday, you've probably heard of weelicous before. It's a website by Catherine McCord, who shares healthy and mostly simple and easy recipes that is great for all ages.

A recipe that I tried today and turned out really well was inspired by her Baked Zucchini Coins, but I used eggplant instead. This time, I used half of the flour called in the recipe, but more egg and panko-cheese mix. Yummy!

Recipe adapted from weelicous

3/4 Cup Panko or Bread Crumbs
3/8 Cup Parmesan Cheese, grated
1/2 Tsp Salt
2 small Eggs
1/8 Cup Flour
1 long Indian Eggplant, cut into 1/4 inch coins (about 2.5" diameter)

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 3 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls, and first dip the eggplant coins into the
flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the eggplant coins.
6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 15 minutes or until the bread crumbs are golden.
7. Serve.

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