Eggplant cakes with marinara dipping sauce

Eggplant cakes with marinara dipping sauce
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 230.5
  • Total Fat: 4.6 g
  • Cholesterol: 6.6 mg
  • Sodium: 488.0 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Eggplant cakes with marinara dipping sauce calories by ingredient


Introduction

Tasty wheatless way to have an almost all fiber main course thats super low calorie and very filling! Also adds an extra seving of veggys. I lost a pound from this recipe and I cannot believe it tastes as good as fast food. Tasty wheatless way to have an almost all fiber main course thats super low calorie and very filling! Also adds an extra seving of veggys. I lost a pound from this recipe and I cannot believe it tastes as good as fast food.
Number of Servings: 3

Ingredients

    * Rice flour, brown, .75 cup (remove)
    * Parmesan Cheese, grated, .25 cup (remove)
    * Eggplant, 2 cup (1" cubes) (remove)
    * Garlic, 1 clove (remove)
    * Basil, 10 leaves (remove)
    * *Spaghetti/Marinara Sauce (tomato sauce), .5 cup (remove)
    * *Oregeno, 2 tsp (remove)
    onion and garlic powder

Directions

Cook eggplant until soft with garlic clove . Put in blender with .5 a cup rice flour and some oregeno. Chop basil leaves and add then stir lightly. Roll in rice flour and parm cheese, garlic powder, oregeno and onion powder and fry in EVOO. Dip in marinara which you can also make with tomato sauce, onion powder and garlic powder.

Number of Servings: 3

Recipe submitted by SparkPeople user REBELREBEL1.