Try this Oven-Fried Eggplant recipe, or contribute your own.
Suggest a better descriptionCombine first 2 ingredients; stir well. Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mixture. Place eggplant on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 mintues. Turn eggplant over, and bake 12 minutes or until golden. Yield: 4 servings (serving size: 3 slices). Per serving: 380 Calories; 5g Fat (10% calories from fat); 15g Protein; 81g Carbohydrate; 5mg Cholesterol; 624mg Sodium NOTES : Patricia Northcutt of Albany, New York, says shes always on the lookout for ways to cut cholesterol from her diet. So she created this alternative to fried eggplant. Recipe by: Cooking Light, May 1994, page 133 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 71 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 400.7mg | 14 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 19.8g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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