Parmesan Eggplant

3.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 5.6 g
  • Cholesterol: 111.2 mg
  • Sodium: 316.0 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Parmesan Eggplant calories by ingredient
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Number of Servings: 4


    1/2 cup Bisquick
    1/4 cup of parmesan shake cheese
    2 tbsp garlic powder
    1 fresh Eggplant cut into slices
    2 large eggs


Makes 8-10 slices.

Slice the egg plant into 2 inch slices.

Mix the dry ingredients in one bowl and then beat the eggs in another. Then take a slice of egg plant and dip in into the egg then into the dry ingredients, then put them into a pan with canola oil, enough to help to cook the egg plant. Cook it for 3-4 minutes on each side, then take it out and place it on a plate with a paper towel on it to help get the oil off.

Number of Servings: 4

Recipe submitted by SparkPeople user KCAZTEACHER.

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Member Ratings For This Recipe

  • Good
    I like this. It wasn't too greasy or heavy. - 9/5/08

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  • Very Good
    I am going to try this because egg plant is in season now. - 3/29/08

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