Crispy Eggplant Cutlets with Tomato-Herb Salad

Ingredients 

For the eggplant cutlets

  • 1 large eggplant

  • 1 teaspoon salt

  • 2 cups Ezekiel 4:9 Sprouted Whole Grain Cereal

  • ½ teaspoon garlic powder

  • ½ teaspoon dried oregano

  • ¼ teaspoon black pepper

  • ½ cup all-purpose flour

  • 2 large eggs

  • 2 tablespoons olive oil, plus more as needed

For the sprouted grain croutons

  • 2 slices Ezekiel 4:9 Sprouted Whole Grain Bread, cut into small cubes

  • 1 teaspoon olive oil

  • ¼ teaspoon garlic powder

  • Pinch of salt and black pepper

For the tomato-herb salad

  • 2 cups cherry tomatoes, halved

  • ½ English cucumber, diced

  • ¼ cup thinly sliced red onion

  • ¼ cup chopped fresh basil

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon olive oil

  • 1 teaspoon red wine vinegar

  • Salt and black pepper, to taste

For the herbed yogurt

  • ½ cup plain Greek yogurt

  • 1 small garlic clove, finely grated

  • 1 tablespoon chopped fresh basil

  • Pinch of salt

  • Water at the end for thinning out

Directions 

  1. Preheat the oven to 375°F.

  2. Toss the bread cubes with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet and bake for 8 to 10 minutes, turning halfway through, until crisp and golden. Set aside.

  3. Slice the eggplant into ½-inch-thick rounds. Arrange the slices on a baking sheet, sprinkle lightly with salt, and let stand for 15 minutes. Pat dry with a clean towel.

  4. Add the Ezekiel 4:9 Sprouted Whole Grain Cereal to a food processor and pulse until it resembles coarse breadcrumbs.

  5. Transfer the crushed cereal to a shallow bowl and stir in the garlic powder, oregano, and black pepper.

  6. Place the flour in a second shallow bowl. Beat the eggs in a third bowl.

  7. Coat each eggplant slice in flour, dip it into the egg, and press it into the cereal mixture until evenly coated.

  8. Heat 1 tablespoon olive oil in a large skillet over medium heat.

  9. Cook the eggplant in batches for 3 to 4 minutes per side, adding more olive oil as needed, until golden and tender.

  10. Combine the tomatoes, cucumber, red onion, basil, parsley, olive oil, red wine vinegar, salt, and black pepper. Gently fold in the croutons just before serving.

  11. Stir together the Greek yogurt, garlic, basil, and salt; add water to thin it out a touch.

  12.  Arrange eggplant cutlets on a platter, spoon tomato-herb salad and croutons over top, and drizzle the Greek yogurt dressing over top. 

Servings: 4

Prep Time: 1 hour