Eggplant Schnitzel

Eggplant is great for you (high in fiber,folate, potassium, manganese, Vitamin C, Vitamin K, thiamin, niacin, Vitamin B6, pantothenic Acid, magnesium, phosphorus and copper, and phytonutrients) but I have struggled to find scrumptious low fat vegetarian recipes. Please share if you have any eggplant recipes that fit this category. I adapted this one from recipezaar.com.

Ingredients
* 1/2 to 3/4 cup milk (see note below)
* 1 large egg
* 2 cups dried Italian seasoned breadcrumbs (*see note below)
* 1 Aubergiune eggplant, sliced into 1/2-inch rounds

Directions:
Whisk the milk and egg together in a shallow bowl. Spread the breadcrumbs on a large plate. Dip the eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on a prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil**), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray (or more olive oil). Bake 10-15 minutes more, or until the eggplant slices are tender and breadcrumbs are dark golden brown.

Top with hummus and/or roasted red pepper tapanade and serve with a huge mixed spring green salad! Yumidy!

Notes:
*Use whatever milk you use - rice, soy, almond, cow, etc.
**Use whatever you have or any gluten-free substitute that you may use for breadcrumbs. I have made my own Italian breadcrumbs by adding Italian seasoning and basil and kosher salt to regular breadcrumbs or matzah meal.
**I have made this without the spray or olive oil. The cooking spray just helps the browning process.
***This recipe can also used with portobello mushrooms, as well.