Recipe

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• 1 eggplant (desired size)
• 1/2 cup plain yogurt, nonfat (more or less depending on amount of eggplant)
• panko breadcrumbs
• 1/4 cup extra virgin olive oil
• cumin
• paprika
• lemon zest
• italian seasoning
• grill seasoning

• 1 Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
• 2 Coat both sides of eggplant in yogurt.
• 3 Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
• 4 Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
• 5 Drizzle both sides with of breaded eggplant with olive oil.
• 6 Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.