Did I mention I love eggplant?
Did I ask this same question recently?
Anyways….this is my favourite quick option for eggplant as a snack and it can go in a few directions for options as you make the recipe, so versatility and ease of preparation are always great attributes in a recipe!
Most breading techniques call for the flour, egg, breadcrumbs mix. Or a variation within that parameter. This recipe doesn’t need the initial flour step of the dredging. And it doesn’t need eggs either. So you can save your eggs for omelettes and baking. Instead, the moisture to bind the breadcrumb mix is prepared mustard (I used my homemade garlic mustard, but any prepared mustard works great!).
The crispy strips are great on their own, with your favourite dipping sauce or as I made tonight, with a tomato pecorino pizza for a deconstructed eggplant parmesan pizza!
Crispy Eggplant Strips
1 225g/8 oz eggplant, peeled and cut into 2cm/1″ x 7cm/3″ strips
1/3 cup prepared mustard
1 cup fresh whole wheat breadcrumbs (I just put 3 slices of whole wheat bread into a food processor and pulse into breadcrumbs)
1/3 cup yellow cornmeal
1 Tbsp sweet Hungarian paprika
1 Tbsp garlic powder
1 Tbsp dried oregano
Preheat oven to 220C/450F. Line a baking sheet with parchment paper.
In one small bowl, place the mustard. In another small bowl, add the breadcrumbs, cornmeal, paprika, garlic powder and oregano. Blend together until uniformly combined.
Dredge the eggplant strips in the mustard, letting the excess drip off. Add the mustard-dredged eggplant strips to the breadcrumb mixture, pressing the mixture firmly on to each strip. Lay out evenly on the parchment-lined baking sheet. Bake in the preheated oven for 10-12 minutes. Turn the strips to brown the other side and return to the oven for a further 5-7 minutes. Serves 2-3 as a snack or side with a side of tomato sauce or your favourite dipping sauce.
Alternative Serving Option:
Bake a pizza with a fresh tomato and pecorino cheese topping and serve the Crispy Eggplant strips on the side.