Ingredients
Scale
For the crumb mixture:
- 1 cup panko breadcrumbs or crushed rice chex (or a mix of the two)
- 1 teaspoon Italian seasoning
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Red Robin Seasoning
- 1 egg
For the eggplant:
- 1 large Rosa Bianca or globe eggplant, peeled and sliced into 1/4 inch slices
For each sandwich:
- 2 slices of breaded eggplant
- 2 slices mozzarella cheese (or a bit of shredded mozzarella)
- 1 egg
- 2 slices of cooked bacon
- 1 thick slice of fresh juicy garden tomato
- A few fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F. Brush a baking sheet with avocado oil to coat them fully.
- Mix all ingredients for the breadcrumb mixture together in a small mixing bowl.
- Get out another bowl and whisk the eggs it the bowl till they are fluffy.
- Now for the dipping: It helps to designate one hand for “dry” dipping and one for “wet”. Dip each eggplant slice in the eggs with your wet hand and then set the slice in the crumb mixture and, using your dry hand, gently coat them fully with crumbs, sprinkling extra crumb mixture on each side. Set the coated slices on the prepared baking sheet and repeat with the rest of the eggplant slices. Drizzle the sticks with a bit more oil and/or spray with cooking spray.
- Bake at 400 for 10 – 15 minutes or until they are golden brown. At this point they can be frozen for later or made into sandwiches now.
- For each sandwich: Take two slices of the eggplant. Top one with the bacon and some mozzarella, the other slice just gets mozzarella. Set on the baking sheet and bake for about 5 minutes more or until the cheese is nice and melty. Cook an egg to your liking (seasoning with salt & pepper).
- Put the bacon-y slice of eggplant on your plate, Top with a big slice of tomato, then slide the egg on top of that and top with a few basil leaves and the other slice of eggplant. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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