Easy Eggplant AntiPasto Recipe
Ingredients
- 1 tablespoon olive oil
- 1/3 large eggplant
- 1 egg
- 1 tablespoon water
- 1 cup dry bread crumbs
- 1 tomato, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian-style salad dressing
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
- Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
- Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
- Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 69 | 37% |
| Total Fat 7.77g | 10% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 310mg | 13% |
| Potassium 180mg | 5% |
| Total Carbs 22.09g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.91g | 2% |
| Protein 7.83g | 13% |
