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Name: Breaded Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Parmesan cheese; 1/8 ts Pepper; 1/4 c Cracker crumbs; 1 Egg; 1/2 c milk; 1/4 c Seasoned bread crumbs; 1/4 c Corn flake crumbs; 1/8 c Grated American cheese; 2 lb Eggplant; 1 ts Salt

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INGREDIENTS

1/4 c Parmesan cheese
1/8 ts Pepper
1/4 c Cracker crumbs
1 Egg
1/2 c milk
1/4 c Seasoned bread crumbs
1/4 c Corn flake crumbs
1/8 c Grated American cheese
2 lb Eggplant
1 ts Salt

INSTRUCTIONS

> From: Sam M Rasheed Peel eggplant & cut into 1/2" - 3/4" slices. Mix egg, milk, salt & pepper into shallow dish. Mix all dry ingredients in a second shallow dish. Dip eggplant first in egg & then dry mixture. Bake on greased cookie sheet at 400 degrees for 30-40 minutes. Posted to JEWISH-FOOD digest by Deena Abraham on Feb 9, 1999,

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Nutrition

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Serving Size: 1 Serving (1038g)
Recipe Makes: 1 servings

Calories: 545
Calories from Fat: 113 (21%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 3g
Cholesterol 219.6mg		68 %
Sodium 775.6mg		27 %
Potassium 2342.3mg		62 %
Total Carbohydrate 93.8g		28 %
	Dietary Fiber 33.7g	135 %
	Sugars, other 60g
Protein 24.7g		35 %
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.

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Calories per serving: 545

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