These crispy eggplant nuggets are very easy to make. Just slice a small eggplant in 1/2 inch thick slices, dip slices in scrambled egg, then in panko bread crumbs (I used Italian seasoned panko crumbs). Bake at 400 about 20 minutes, turning over half way through cooking time.
Serve with roasted baby turnip and toasted pinenut cous cous for an easy veggie dinner.
