Sometimes recipes come about by accident.
I have an eggplant Parm dish I often make that results in slices topped with tomato sauce and cheese, that you can eat or freeze on a sheet pan and then bag and keep in the freezer, pulling out a couple of slices to reheat and use as a side or three for a whole vegetarian meal.
Here is the recipe for the coating for one recipe (uses one large aubergine):
¾ cup ground almonds (or cashews) – I grind whole blanched nuts in the Cuisinart
¼ cup grated Parmesan cheese
1 tsp each of dried basil, paprika, garlic powder, and dried oregano
That’s it!
You dip the eggplant slices in beaten egg, coat with that coating, and bake at 400 F. for 15-20 min., then flip over and continue until golden brown and crispy, then spoon tinned or homemade tomato sauce on the slices, top with grated mozzarella and back into the oven for another 10 min or so.
My lucky event was in having a bunch of coating mix left over, and it was getting a bit sticky with egg even using my right hand for one task, left for the other regime. In fact just enough to take and pat the leftover coating into a fat cookie, to bake alongside the eggplant. You would probably have to assess 'stickability' and maybe add a little of the beaten egg (also left over) as needed. The egg wash I didn't need became an impromptu omelet for the cook, with a glass of white wine.
It turned out to make a delicious savoury cookie – no flour, no sugar, just ground nuts, Parmesan and spices with a little incidental egg to hold it together. Crispy and tasty, I think I may well use this as an accompaniment to a cheese tray. And She-who-must-be-obeyed likes it too.