Nutrition Information (per serving)
1 med fresh eggplant
4 Tbsp all-purpose flour
¼ cup Greek spice mix
2 lg eggs
1 cup Panko bread crumbs
2 whole-wheat pitas, cut in half
½ cup diced Roma tomatoes
½ cup diced cucumbers
Yogurt Coriander Sauce
¾ tsp ground coriander seed
½ cup sour cream
½ cup lowfat plain yogurt
½ tsp minced garlic cloves
1 Tbsp chopped fresh cilantro
½ tsp sea salt
1/2 teaspoon sea salt
1 tablespoon dry oregano
1 1/2 teaspoons garlic granules
1 teaspoon onion powder
1 tablespoon cornstarch
1 1/2 teaspoons freshly ground black pepper
2 tablespoons dried parsley flakes
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon cane sugar
- Preheat oven to 375F. Lightly coat baking sheet with canola oil spray.
- Combine Greek spice mix and flour in a small bowl. Beat eggs in a small bowl.
- Peel eggplant and slice into about 12 ¼-inch thick slices. Dredge eggplant in flour mixture and dip in egg. Dredge in breadcrumbs and place on baking sheet. Spray both sides of the coated eggplant with olive oil. Bake 30 minutes until golden, turning once during baking.
- Place 3 slices cooked eggplant in a pita and top with ¼ diced tomato and cucumber. Serve with 4 tablespoons Yogurt and Coriander Sauce on the side.