1 large eggplant
3/4 cup whole-wheat bread crumbs
3/4 cup whole-wheat
1 large egg
1 teaspoon + 3/4 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon sweet paprika
2 tablespoon water
1/4 teaspoon garlic powder
Preheat the oven to 375 degrees Fahrenheit.
Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices. Toss the slices with salt to coat evenly.
In a small dish, season the flour with 1 teaspoon salt, the pepper, and the paprika. Mix. Next, beat the eggs and water in a shallow bowl. Set up the bread crumbs in a separate dish. Set the three dishes side-by-side like an assembly line.
Lightly place the eggplant strips in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash and then into the fine bread crumbs. Shake off all excess bread crumbs, making sure all sides are evenly coated. Place the eggplant strips on baking grill over a parchment paper lined pan.
Cook in the oven until they turn golden, turning them as they cook to brown evenly, about 10 to 15 minutes.
Serve with a side of ketchup, Greek yogurt, or dusted with powdered sugar