Lemon Pepper Eggplant Bites

Ingredients

• 1 small eggplant
• 2 cups Panko bread crumbs, gluten free
• 1 1/4 cup coconut milk
• 2 tbsp. lemon zest
• 4 tbsp. lemon juice
• 1 tsp black ground pepper, coarse
• 1 dash sea salt
• 2 tbsp. extra virgin olive oil, 100% first cold pressed, unrefined
• 1/4 cup parmigiano reggiano

Instructions

1. Wash and cut eggplant into 2 inch cubes and soak in 1 cup coconut milk.
2. In a large bowl combine remaining ingredients except EVO and mix until a textured paste. Should be moist and sticky.
3. Coat eggplant cubes with mixture, using fingers to ensure coating sticks and evenly distributed.
4. Pour half of EVO in a baking dish and distribute evenly.
5. Place baking dish in oven set to preheat at 350°. Remove when oven is preheated and increase oven temperature to 375°.
6. Layer eggplant bites in baking dish and top with remaining EVO.
7. Return to oven and bake eggplant bites until golden brown, turning once to ensure even browning. About 20 minutes.
8. May also be "pan fried" with 1 tbsp. EVO per cooked batch.
9. Serve with Lemon-Basil Sauce.

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