Eggplant Dish Recipe
My garden was filled with eggplant this year, so I had lots to enjoy, I fried it, used in soup, baked it, made dips, then made this dish. Very rich and satisfying. Pretty easy to make.
Ingredients
- 4 Japanese eggplants 1 pound, sliced thinly
- 1 beaten egg plus 1 tbs water
- 1/2 cup panko bread crumbs
- 3 tbs corn oil
- 1 jar meatless spaghetti sauce
- 1/2 cup Parmesan cheese
- 1/2 lb sliced mozzarella cheese
Directions
- Wash and slice eggplant, no need to peel, dip in beaten egg mix
- Dust with panko bread crumbs, then fry in a heavy skillet with the corn oil.
- Place fried eggplant on wire rack and let drain as you continue to fry
- Place eggplant in a 13 X 9 glass pan sprinkle with Parmesan cheese, then top with spaghetti sauce then slices of mozzarella cheese
- Bake in 375 oven for 15 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 160 | 51% |
| Total Fat 17.99g | 22% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.02g | |
| Cholesterol 28mg | 9% |
| Sodium 442mg | 18% |
| Potassium 667mg | 19% |
| Total Carbs 23.83g | 6% |
| Dietary Fiber 9.1g | 30% |
| Sugars 7.61g | 5% |
| Protein 16.91g | 27% |
