One Bowl Smoked and Breaded Eggplant

This happened by accident during my first year as a gardener. I quickly tired of the whole 'salt/wait/rinse' routine of prepping eggplant, and tried it this way. The first time we made this, the hubs asked me what kind of sausage I had used in it as it tastes 'meaty'. We both stared at the empty bowl in amazement as I am not a good cook and this is GOOD! I serve this with sausage or any type of grilled meat. If doubled, it is a meal in itself.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 214 Calories

Ingredients

• 1 large egg
• 2 teaspoons kosher salt
• ¼ teaspoon cayenne pepper
• 2 teaspoons ground black pepper
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil, or as needed
• 1 yellow onion, sliced
• ½ cup Italian-seasoned bread crumbs
• ¼ teaspoon smoked paprika
• 1 tablespoon garlic powder, or more to taste
• 3 small eggplant - peeled, halved, and sliced into half-moons

Recipe Instructions

Step 1

Heat a large skillet to about 300 degrees F (150 degrees C) or over medium heat.

Step 2

Place eggplant in a large bowl and add salt; stir. Add red onion, yellow onion, and green bell pepper and stir. Mix garlic powder, black pepper, paprika, and cayenne into vegetable mixture. Crack egg over vegetable mixture and stir. Add bread crumbs and stir well.

Step 3

Pour olive oil into hot skillet. Cover skillet and cook vegetable mixture in the hot oil, stirring occasionally, until onions are soft, about 20 minutes.