Eggplant Sammies From Healthy Emmie's Cookbook With Healthy Dad & Healthy Mummy

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------ Healthy Emmie is a plant-based nutritionist, YouTuber, and creator of the Slim on Starch Program. Alongside her team of nutrition coaches and mindset coaches, Emmie helps her clients lose weight on an oil-free plant-based diet. On her YouTube channel, Emmie shared the journey of her parents in her 60s who transitioned to this way of eating through her guidance. You can check out her links and cookbooks below. Website: https://healthyemmie.org/ Cookbooks: https://healthyemmie.org/pages/cookbooks YouTube: https://www.youtube.com/c/HealthyEmmie Healthy Mummy Series: https://www.youtube.com/watch?v=ZyxDlQ9YGYA&list=PLF3EsMJrrY5iMMEvBs6YWfiAOAJ0yA9rv Healthy Parents' Stories: https://www.youtube.com/watch?v=gFICj6l7r-Y&t=480s Eggplant Sammies (From this cookbook: https://healthyemmie.org/pages/cookbooks ) Ingredients 3 fairly large eggplants, peeled, and cut vertically (the long way) about ½ to ⅝ inch thick. You should be able to fit them onto two large cookie sheets. Panko plain bread crumbs, 8-ounce container Liquid from 1 can of low sodium chick peas Ground flax seed meal Red pepper flakes, basil, oregano, garlic powder Pasta sauce (see recipe), remove from freezer the night before Homemade Bread (or a healthy one that you can buy) - see recipe Directions Peel eggplant, and cut lengthwise into ½ to ⅝ inch thick slices. Microwave the slices for 5 minutes on high on each side to remove water. Use hand towels to help absorb moisture. This will take a while. This avoids the salt method in most eggplant recipes. Once completed, pour contents of liquid from can of chickpeas, along with some ground flaxseed meal, and some water (1 to 1 ½ ounces) into a bowl with a flat bottom and stir. In another bowl, pour about half of the container of bread crumbs in, and add red pepper flakes (¾ teaspoon tops), oregano, basil, and garlic powder, and stir to mix in. Bathe the eggplant slices in the liquids, then transfer to the bread crumb mix, making sure to cover both sides of the eggplant slices. At the halfway point of this process, the liquid used to bind the bread crumbs to the eggplant will overtake the bread crumb bowl. You’ll need to discard it, and add the other half of the bread crumbs, along with the spices to coat the remaining eggplant. Place on to the baking sheet, and cook in the oven that has been preheated to 400 degrees for 20 minutes, convection setting if you have it. At that point remove from the oven, turn, and replace back into the oven, switching the sheets from top to bottom, and vice versa. Cook 20 more minutes.It is possible they may need to stay in a little longer to get them crispy. You can eyeball this. Better a little over cooked than under cooked. Toast bread, and heat pasta sauce. Serve with pickle and chips. Can be eaten as an “Eggplant Sammy”, or with a knife and fork.