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Ingredientes
- 2 eggplant (about 1 pound each)
- 2 Large eggs, beaten
- 1/4 c. Parmesan cheese
- 1/2 c. bread crumbs
- 1 tbsp. parsley, finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 c. flour
- 4 tbsp. melted butter
Direcciones
- In a small bowl, combine bread crumbs, parsley, salt and pepper. Peel eggplant and cut in 1/2 inch slices. Dip in flour, then egg, then crumb mix. Brush cookie tin or possibly jelly roll pan with melted butter and place prepared eggplant slices in pan. Bake uncovered for 25 min at 400 degrees, turning once. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 152 | 46% |
| Total Fat 17.23g | 22% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 464mg | 19% |
| Potassium 895mg | 26% |
| Total Carbs 36.31g | 10% |
| Dietary Fiber 12.8g | 43% |
| Sugars 9.4g | 6% |
| Protein 11.83g | 19% |
