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Raciónes: 4

Ingredientes

Cost per serving $1.65 view details

Direcciones

  1. In a large mixing bowl, combine the crumbled philo, breadcrumbs and cumin. Set aside.
  2. Slice the eggplant into 1/2-inch slices, without removing the skin.
  3. Beat together the egg and lowfat milk.
  4. Heat the oil in a skillet. Dip eggplant cutlets into the egg mix, then the dry mix with the bread crumbs. Gently saute/fry the eggplant till golden brown, repeating till all the cutlets are cooked. Season with salt and lemon pepper.
  5. To serve, stack eggplant with tomato, sliced mozzarella and basil.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 321g
Recipe makes 4 servings
Calories 248  
Calories from Fat 89 36%
Total Fat 10.1g 13%
Saturated Fat 1.79g 7%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 528mg 22%
Potassium 722mg 21%
Total Carbs 33.7g 9%
Dietary Fiber 8.2g 27%
Sugars 7.6g 5%
Protein 8.26g 13%
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