6 servings, 1/2 cups each, 84 calories each serving
1 medium eggplants, trimmed, cubed
1/4 cup flour or corn starch
1/4 c breadcrumbs
1 teaspoon olive oil, in spray bottle
Dust eggplant cubes with flour or corn starch. Spray with water. Dip in breadcrumbs. Lightly spray oil over heated surface of flat griddle pan and cook breaded eggplant cubes until golden brown on all sides.
On top of salads
In tomato sauce