1 medium eggplant
2 medium large ripe tomatoes
approx. 1/3 cup fresh chopped mint
1/2 15-ounce can chickpeas (or more to taste)
pinch of salt
2 - 3 Tbs extra virgin olive oil
1/2 cup all-purpose flour
2 large eggs
3/4 cup dried breadcrumbs
1 tsp dried oregano
olive oil as needed for frying eggplant
crumbled feta cheese as needed (approx. 1 cup)
Rough chop the tomatoes and chop the fresh mint and combine those in a mixing bowl with 1/2 15-ounce can well drained chickpeas, add 2 - 3 Tbs extra virgin olive oil and a pinch of salt and toss to coat.
Next, use 3 large shallow bowls to set up a dredging station with 1/2 cup all-purpose flour in one, 2 beaten eggs in another and 3/4 cup dried breadcrumbs with optional 1 tsp dried oregano in another.
Slice the eggplant into 1/2-inch thick slices and dredge it first in the flour, then lightly in the beaten egg and finally in the breadcrumbs. (see hints below)
Coat and cook the eggplant in batches in a heavy bottomed nonstick pan or cast iron skillet in 2 -3 Tbs olive oil until it is nicely browned on both sides and soft all the way through.
Add a little more olive oil if you need to and adjust the heat a bit if you need to and then, once the eggplant is done, drain it on paper towels.
Then serve the eggplant at room temperature with the tomatoes, chickpeas and mint over the top and finish with crumbled feta cheese.
Slice the eggplant and dredge and cook it in batches so it doesn't have a chance to turn brown after being sliced.