Eggplant and Roasted Red Potatoes
- Number of Servings: 2
Ingredients
1 eggplant4 red potatoes4 tbsp olive oilItalian bread crumbskosher salt and pepper to taste
This makes 2 large servings if serving as a main course or 4 servings if served with fish or another main course.
Peel and slice eggplant into 1/4" rounds. Slice red potatoes in the same manner.
In a gallon sized ziploc cover the slices of potato with olive oil until nicely covered. Evenly distribute potato slices on a large cookie sheet and salt.
Cook at 400 degrees for about 40 minutes or until desired crispiness. Check it at 30 minutes to be sure there is no burning.
Eggplant: dip eggplant in olive oil to moisten and then dredge through bread crumbs. Pan fry until desired crispiness.
Number of Servings: 2
Recipe submitted by SparkPeople user JMARIE28.
Peel and slice eggplant into 1/4" rounds. Slice red potatoes in the same manner.
In a gallon sized ziploc cover the slices of potato with olive oil until nicely covered. Evenly distribute potato slices on a large cookie sheet and salt.
Cook at 400 degrees for about 40 minutes or until desired crispiness. Check it at 30 minutes to be sure there is no burning.
Eggplant: dip eggplant in olive oil to moisten and then dredge through bread crumbs. Pan fry until desired crispiness.
Number of Servings: 2
Recipe submitted by SparkPeople user JMARIE28.
Nutritional Info Amount Per Serving
- Calories: 597.2
- Total Fat: 29.3 g
- Cholesterol: 0.0 mg
- Sodium: 492.6 mg
- Total Carbs: 75.6 g
- Dietary Fiber: 11.2 g
- Protein: 11.3 g