Not Just Tofu

Eggplant the New Chicken

In Recipe, salad, Uncategorized on August 16, 2010 at 1:26 pm

Eggplant is the new chicken.  I am so serious; with the right technique it can be as filling and crispy or savory as the other white meat.  I am sure that you have had Eggplant Parmesan or Eggplant Rollitini but there are a multitude of recipes for eggplant. Last week I tested eggplant in two different ways.  The first was the Shake and Bake Eggplant Strips with marina sauce which were great.  The second recipe was a Fried Eggplant Salad with Zucchini & Baby Spinach.  My office mates loved it and I hope you will too.

I know that one of the complaints is that eggplant can sometimes have a bitter taste.  The trick is to slice and salt the pieces, and then blot them with paper towel to take of the bitter water that comes out.  You really have to blot the eggplant, not doing this well can leave you with salty eggplant.  To prevent over salting the eggplant, don’t season with salt in the recipe.  The residual salt left in the eggplant is enough for the recipe. 

Shake and Bake Eggplant


  • 1 Medium Eggplant cut into ½ inch strips
  • ¾ cup of milk or plain soy milk
  • 1 envelope of Shake and Bake breading
  • Grated Parmesan Cheese for topping
  • Non Stick Cooking Spray


  • Non Stick Cookie Sheet
  • Bowl
  • Plate


  1. Spray non stick cookie sheet with oil of your choice
  2. Preheat nonstick cookie sheet in the oven at 450 degrees
  3. Take a few strips of eggplant and dip into the milk
  4. Bread the eggplant with the Shake and Bake breading
  5. When all the strips are done, place them on preheated cookie sheet for 15 minutes
  6. Topped finish eggplant with Parmesan Cheese
  7. Serve with your favorite Marinara Sauce

 Fried Eggplant Salad


  • Eggplant cut into ½ inch rounds
  • 3 eggs, beaten
  • 3 cups of seasoned Panko Crumbs
  • 1 cup of unbleached flour seasoned with:
    • 2 tsp of Seasoning salt
    • 2 tsp of Onion powder
    • 1 tsp of Garlic powder
    • 2 tsp of Paprika
  • ½ cup of olive oil
  • 1 medium zucchini, sliced
  • ½ cup of sweet red pepper sliced
  • ½ of a yellow onion, sliced
  • 2 cloves of garlic, minced
  • 1 bag of baby spinach, rinsed and dried
  • 1 tbsp of fresh oregano, for garnish
  • No Salt Seasoning
  • Balsamic vinegar, for finishing


  • Cutting Board
  • Knife
  • Large Frying Pan
  • Tongs
  • Plate lined with paper towel


  1. Preheat pan over medium heat with Olive Oil
  2. Dip sliced eggplant into flour, then egg, then Panko breadcrumbs
  3. Fry breaded eggplant until golden brown on each side (3 minutes)
  4. Drain on paper towel lined plate
  5. After frying the eggplant use the same pan to sauté the onion, peppers and garlic
  6. Add sliced zucchini, and no salt seasoning, cook until slightly soft (5 minutes)

Assemble Salad:

  1. Plate baby spinach on platter
  2. Top with cooked zucchini mixture and cooking liquids
  3. Place fried eggplant on the side
  4. Garnish with fresh oregano and grated Parmesan Cheese
  5. Drizzle with Balsamic Vinegar
  1. This eggplant was equally pleasing to my belly and the eye. I am excited about the eggplant because it is satisfying, filling, and a recipe that I think I can handle as a novice novice cook!

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