Preheat oven to 450°F. Lightly coat 2 large baking sheets with cooking spray; set aside. In a small bowl combine crumbled feta, plain Greek yogurt, oregano, water, and lemon juice.
Cut the eggplant into 3- to 4-inch 1/2-inch wide sticks. Sprinkle with 1/2 teaspoon of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels.
In a shallow dish combine flour and remaining 1 teaspoon salt. Place the eggs in another dish. In a third dish combine the panko and Parmesan.
Working in batches, place eggplant sticks into flour, egg, then panko mixture; arrange on prepared baking sheets. Coat with nonstick cooking spray. Bake in batches for 15 minutes or until browned and crisp. Top with yogurt mixture and olive tapenade.
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7 g fat
(3 g saturated fat,
1 g polyunsaturated fat,
2 g monounsaturated fat),
90 mg cholesterol,
710 mg sodium,
21 g carbohydrates,
3 g fiber,
5 g sugar,
10 g protein.