An easy and healthier grilled version of eggplant Parmesan, perfect as an appetizer or side dish. Japanese eggplant slices are dredged and grilled until crispy, then topped with a simple mayo & mustard dip, fresh Parmesan, and chopped onions.
Slice the Japanese eggplant. Dredge the eggplant slices first in flour. In a separate bowl, whisk 2 eggs with 1 tablespoon of Traeger chicken rub. Dip the floured eggplant slices into the egg mixture. For the final dredge, mix 1 cup of Italian bread crumbs with 1/2 cup of freshly grated Parmesan, then coat the eggplant slices. Grill the eggplant at 350°F until crispy. Prepare a simple mayo and mustard dip. Once grilled, top the eggplant with the dip, more fresh grated Parmesan, and chopped onions.
