Parmesan Eggplant
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
Number of Servings: 4
Ingredients
-
1/2 cup Bisquick
1/4 cup of parmesan shake cheese
2 tbsp garlic powder
1 fresh Eggplant cut into slices
2 large eggs
Directions
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.
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.
Member Ratings For This Recipe
-
CHEDDERFISH
-
FROGGIE13777