I found these beautiful eggplants, brought them home and thought, what will I do with them? In the back of the cupboard is a jar with instant falafel mix that I haven't used, so I decided to bread/crumb the eggplant slices is that....I figured if it wasn't nice, the dog would eat it, but it was nice!
Crumbing these eggplant "cutlets" is just the same as when you make Eggplant Parmesean, except you roll them in the falafel mix instead of bread crumbs.
flour of choice (I used corn flour)
Preheat oven to 180 - 200C (380F). Heat a cast-iron or other oven-safe pan on the range. Slice eggplant. Place 3 wide-mouthed, shallow bowl on the counter, add some flour to the first, beaten egg in the second and falafel mix in the last. Coat eggplant in the flour, then roll in egg, then press into the falafel mix. Place in pan. Repeat with all eggplant slices.
Cook on both sides until crisp, then transfer to the oven and cook until a knife goes through them easily, about 15-ish minutes. Remove from oven.
I served these with roasted veggies (chop veg, cover well with olive oil and harissa, bake until done) and cooked greens (sautee onion and garlic, add sliced greens, salt and pepper).
You can top with hummus, tahini dressing (tahini, lemon, garlic, and water), baba ghanoush, z'houg or whatever dip/dressing you like.
I really like yogurt with anything harissa, so I added finely chopped preserved lemons and sumac to fresh yogurt and served that on the side as well.
I imagine this recipe would work will with both zucchini and pumpkin (which I might try tomorrow night).