Ingredients
Scale
- 2 medium sized eggplants - peeled and sliced to 1/4 inch thickness
- 3 - 4 cups of oats - pulsed in food processor
- 1 1/2 cups of flour
- 5 - 6 eggs - for egg wash
- Olive oil for drizzle
- Parchment paper to line baking sheets
- 8 - 12 oz. of fresh feta cheese - crumbled
- Fresh Parmesan or Romano cheese for grating
Dressing:
- Juice of 1 fresh lemon
- 4 tbs. olive oil
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1 grilled jalapeno - and chopped with or without the seeds
- 1 head of garlic - grilled in skin
- 1/2 cup of fresh cilantro - stems removed and chopped
- 4 - 5 fresh mint leaves - chopped
- 3 - 4 fresh basil leaves - chopped
Instructions
- Remove the loose skins on the head of garlic. Place the garlic in a small cast iron frying pan and place in the oven with the eggplant slices that are baking along with the jalapeno.
- Cook the garlic 10 – 15 minutes until the skin turns golden and the garlic is softened.
- Remove from the oven and let the garlic cool.
- Pop the garlic from its skin and place in a small bowl and mash with the back of a fork.
- In a medium sized bowl place, the mashed garlic, chopped jalapeno, lemon juice, chopped cilantro, basil and mint, salt, pepper and olive oil and stir. You may want to double this dressing for more to drizzle on the eggplant when it is served.
- Preheat Oven 375 degrees F.
- Place the oats one cup at a time in the food processor to process to make a breadcrumb like crumb.
- Set up a station of three shallow dishes to prepare the eggplant.
- One with the flour, one with the egg wash and finally one with the processed oats.
- Dredge the eggplant first in the flour, then in the egg wash and finally in the oats.
- Line a baking sheet with parchment paper and place the prepared eggplant on the parchment.
- Drizzle with olive oil and place in the oven.
- Bake about 15 minutes then turn over and bake another 10 – 12 minutes.
- Set the slices aside while preparing the dressing.
To Build the Eggplant:
- Drizzle olive oil at the bottom of a serving bowl.
- Layer the egg plant slices at the bottom of the bowl and crumble the feta over the slices followed by the grated Parmesan or Romano cheese and finally spoon a bit of the dressing on each slice.
- Repeat this process until the eggplant is used up.
- Cover with tin foil and refrigerate until ready to use.
- I do suggest making extra dressing to serve with the eggplant.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
