Miss A Columnist

Dionna Mash is a writer, do-gooder, and California native. Born and raised in San Diego, she is now ecstatic to finally be residing in her mother’s hometown of San Francisco. She got an early start in writing when she realized that math was never going to be her strong subject, and reading and writing naturally became her forte in school. She recently graduated from California State University Chico where she studied instructional design and technology and communication design. Since, she has been pursuing a career in journalism to fulfill her passion in writing, public relations, and social media marketing. In her spare time Dionna loves to explore new restaurants, discover small craft breweries and wineries, shop for her shoe fetish, and is always on the hunt to find a “hole in the wall” coffee shop to settle down in. She likes to stay active in her community and was volunteering regularly with the Community Action Volunteers and Education program in college where she served as a Group leader organizing weekly trips to senior homes to make crafts and play games. She also volunteers with national parks and can be seen spending her weekends cleaning up Golden Gate Park and restoring trails. Dionna has written for news organizations such as KHSL-TV in Chico, California where she interned in the newsroom, and wrote a weekly sex and relationship column in The Orion newspaper. Before residing in Bay Area, Dionna was living in Denver, Colorado where she worked at an interactive marketing agency by day and served at an upscale wine bar by night. She’s currently in the process of writing a book titled “A Green Apron’s Point of View,” where she narrates an entertaining six years of her life as a Starbucks barista.

Eggplant Sandwiches Using Just Crumbs by Mary’s Gone Crackers

I put together a recipe using Mary’s “Just Crumbs” which can only be bought online, as they are a limited product. Enjoy!

Just Crumbs” Eggplant Sandwiches (adapted from a recipe on Real Simple)


Photo taken by Dionna Mash

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup Mary’s Gone Crackers “Just Crumbs”

• 1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds

• 1/2 cup canola oil

• kosher salt

• 4 leaves romaine lettuce, torn in half

• 2 medium beefsteak or other tomatoes (about 1 pound), sliced

• 1/2 cup fresh basil leaves

• 4 ounces fresh goat cheese, crumbled


1. Place the flour, eggs, and cracker crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the cracker crumbs, pressing gently to help them adhere.

2. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with 1⁄2 teaspoon salt.

3. Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 “sandwiches,” with the eggplant on the top and bottom of each stack.

To make this recipe completely gluten free, replace the flour with a gluten free blend, or omit it altogether.

You can find grocery stores that carry Mary’s Gone Crackers products near you by using this store locator. All of Mary’s Gone Crackers products are organic, Kosher, GMO-free, certified gluten free, dairy free, allergy friendly and contain no hydrogenated oils.

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