Simple Breaded Eggplant

Eggplant seems to be prone to insults. Recipes often bury this beauty beneath heavy sauces and layers of cheese. And, this is one vegetable that rapidly disintegrates into tasteless mush when overcooked. 

This morning, hubby John presented me with a wonderful breakfast that is easy to make and delicious. The eggplant was breaded, sprayed with avocado oil, and grilled on the medium setting for roughly 30 minutes. Then to add flavor contrast, he topped each slice with a dusting of goat cheese, basil leaves, and oregano flower tops (another edible herb flower). On the side, he mixed Fagé 0% Greek yogurt and blueberries (sweeten to taste) for a lite and infinitely appealing meal.

Published byDebra Larabee

Debra Larabee is a nurse, writer, photographer and lifestyle educator. She received her diploma in nursing in 1981 from Mount Carmel School of Nursing and a Bachelor of Science in Nursing in1990 from Capital University. Debra completed post-graduate training in distance education from the Univerity of Maryland and has dedicated her professional life to assisting others in their search for a healthier life.

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