Eggplant Parmesan Wraps
1 cup plain breadcrumbs
2 tsp dried minced onion
1 tsp garlic powder
1 tsp Italian seasoning
3/4-1 tsp kosher salt
oil, for frying
4 large wheat wraps
1 large tomato, sliced
1 onion, thinly sliced
1 cup Natural and Kosher Shredded Mozzarella Cheese
2 tbsp Natural and Kosher Parmesan Cheese
Cut eggplant into 1/2 inch thick slices. Cut slices into half moons. Place eggplant slices into a colander and sprinkle with salt. Let sit for 20-30 minutes to emit bitter liquid. Rinse.
In a shallow bowl, beat the eggs. In a second shallow bowl, combine breadcrumbs, onion, garlic, Italian seasoning, and salt.
Dip eggplant slices into egg, then coat in breadcrumbs.
Heat 1 inch oil in a frying pan over medium heat. When oil is hot, add eggplant slices and fry for 2 minutes on each side. Remove to a paper towel lined plate.
Preheat oven to 400F.
Place wrap on work surface. Place eggplant slices across one side of the wrap. Top with tomato, onion, and cheeses. Fold wrap over and press down to close. Repeat with remaining wraps. Spray tops of wraps with nonstick cooking spray or brush with oil.
Place wraps onto a baking sheet. Bake for 7-10 minutes, until crispy. Serce alongside warm marinara or pizza sauce.
© Dairy and Easy Cookbook