Eggplant Fritters

1. 1

   Pound each eggplant slice on both sides with a meat tenderizer. Set aside.

2. 2

   In a shallow large dish with edges whisk the eggs, Tabasco, salt, black pepper and 1/2 tbsp basil for 20 seconds. Dip an eggplant slice into the mixture on both sides and set aside inside the dish. Repeat the same step with remaining eggplant slices and set aside.

3. 3

   Preheat large non-stick skillet on medium heat and spray with cooking spray. Saute the eggplant for 5 - 7 minutes per side in two batches. Discard the egg wash/marinade. Transfer to a platter and sprinkle with remaining basil. Serve hot or cold. Serving ideas: as a side for meat and poultry, on a whole wheat bun to make a veggie burger (use 2 patties), inside a whole wheat pita or on its own as a vegetarian cutlet/savoury pancake.

No additional tips available.