Before you tell me you hate eggplant and cast off this recipe, hear me out: I’m not a big eggplant fan either. I think Eggplant is pretty spongy and bland. In fact, it’s probably one of my least favourite vegetables!
Servings:8 | Calories:214 | Total Fat:3g | Chol:5mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 4g
16 %
Sugars 5g
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Cholesterol 5mg
2 %
Sodium 443mg
18 %
Protein 10g
20 %
Calories:
49% Breadcrumbs
21% Whole wheat pastry flour
19% Others combined
9% Cheese
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
One large eggplant, peeled and sliced vertically into 8 cutlets 1 c. unsweetened / unflavoured almond milk (or milk of choice) 3/4 c. whole wheat pastry flour (or other flour of choice) 1 tsp apple cider vinegar 1/2 tsp salt Freshly ground black pepper 1/4 tsp dried oregano* 1/4 tsp dried parsley* 1/4 tsp dried basil* 2 cups breadcrumbs (I used Panko) Pasta sauce of your choice Low-fat 5 minute cheeze sauce (makes 2/3 cup) or Daiya cheese (bake in oven if using Daiya to melt it) Cooked spaghetti or greens, for the base
Directions : View recipe directions on ohsheglows.com
