Nutrition per serving may change if servings are adjusted.
¾ cup whole-wheat panko (Japanese-style bread crumbs)
3 tablespoons finely shredded Pecorino Romano or Parmesan cheese
1 tablespoon finely shredded lemon peel
1 tablespoon minced fresh basil
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon black pepper
Nonstick cooking spray
1 small eggplant, sliced ⅛-inch-thick (about 12 ounces)
1 lemon, cut into wedges
Small fresh basil leaves (optional)
Beat eggs in a shallow dish; set aside. In another shallow dish combine panko, cheese, lemon peel, basil, Italian seasoning, salt and black pepper; set aside.
Coat a griddle or large nonstick or cast-iron skillet with cooking spray. Dip eggplant slices in egg, turning to coat. Dip slices in bread crumb mixture to lightly coat.
Cook eggplant slices in batches on the griddle over medium heat for 2- to 4-minutes per side until eggplant is lightly browned and softened. Keep cooked eggplant warm in a 300F oven while preparing remaining eggplant. Serve with lemon wedges. If desired, garnish with basil leaves.