I love eggplant and always look for new recipes.
Three medium size eggplants.
One cup grated parmesan cheese
One cup Panko bread crumbs
2 tablespoons chopped parsley
One teaspoon garlic powder
1/2 teaspoon salt and black pepper
One tablespoon greek cucumber yogurt sauce for every slice of eggplant
One large basil leaf for every slice of eggplant
One thin slice of tomato and red onion for every slice of eggplant.
1/2 teaspoon garlic herb cheese for every slice of eggplant.
One 1 1/2 thick slice fresh mozzarella cheese for every slice of eggplant.
Balsamic glaze drizzle
Heat the oven to 425 degrees
Take your baking sheet with a silpak and drizzle it with oil
Slice the eggplant into 1/2 inch slices
Beat the eggs and add 1/4 cup of water and beat again
Mix the cheese, Panko, salt, pepper, garlic powder and parsley all together
Dip the sliced eggplant into the egg then into the crumb mixture.
Place on the oiled baking sheet
Bake for 15 minutes and if they are brown turn them over to crisp the bottom.
Try not to eat all of them right out of the oven.
The next step is all assembly.
Eggplant, mozzarella cheese, tomato, basil, onion, cucumber yogurt sauce, eggplant and herb cheese with another basil leaf on top.
Drizzle with balsamic glaze.
Serve them as a side, salad or sandwich.
The balsamic glaze is important because it is the only real strong flavor.
The eggplant can be made ahead of time so the assembly goes much faster.
I have added fresh spinach, arugula and different cheeses.
Let your imagination go wild.