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panko crusted eggplant
1 eggplant, cut into 1/4 in
slices
3/4 cup whole wheat panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons thyme
olive oil
1 lemon, juiced
Combine
panko, salt, pepper, and thyme in shallow dish. Lightly coat eggplant with olive
oil, then drench in panko mixture.
Heat
some olive oil in a large nonstick skillet over medium heat then layout
eggplant evenly in the pan. Squeeze lemon juices over the eggplant and cook for
3-4 minutes on each side or until the eggplant is lightly browned.
Serve over long grain wild rice and fresh steamed broccoli.
Serve over long grain wild rice and fresh steamed broccoli.
