CRISPY EGGPLANT WITH SALSA
With its cooling essence, eggplant helps to remove heat in the body. It also helps harmonize the Qi of the Liver. Both eggplant and zucchini support the Liver function. In addition, tomatoes are beneficial to the Heart.
[cooked-sharing]
Preheat the oven to 375.
Whisk the eggs and the milk together in a shallow bowl. Set aside.
Mix the breadcrumbs and cheese together on a plate. Set aside.
Dip the first eggplant round into the egg mixture. Then place it on the plate with the breadcrumb mixture. Be sure both sides are fully coated. Place the eggplant on a baking sheet coated with grapeseed oil.
Repeat with remaining eggplant rounds.
Bake the eggplant for about 25 minutes, or until the bottom turns a golden brown. Then flip each eggplant round over and bake for an additional 10-15 minutes.
During this last step, prepare the Warm Tomato Salsa (see below).
Remove the eggplant rounds from the oven and place on a plate lined with paper towels to remove any excess oil.
Saute garlic in olive oil over medium heat. Add tomatoes and zucchini and let cook down about 10 minutes, or until the zucchini softens. Spoon the warm salsa over the eggplant rounds right before serving.
Ingredients
Directions
Preheat the oven to 375.
Whisk the eggs and the milk together in a shallow bowl. Set aside.
Mix the breadcrumbs and cheese together on a plate. Set aside.
Dip the first eggplant round into the egg mixture. Then place it on the plate with the breadcrumb mixture. Be sure both sides are fully coated. Place the eggplant on a baking sheet coated with grapeseed oil.
Repeat with remaining eggplant rounds.
Bake the eggplant for about 25 minutes, or until the bottom turns a golden brown. Then flip each eggplant round over and bake for an additional 10-15 minutes.
During this last step, prepare the Warm Tomato Salsa (see below).
Remove the eggplant rounds from the oven and place on a plate lined with paper towels to remove any excess oil.
Saute garlic in olive oil over medium heat. Add tomatoes and zucchini and let cook down about 10 minutes, or until the zucchini softens. Spoon the warm salsa over the eggplant rounds right before serving.
