Parmesan Eggplant


3.3 of 5 (3)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.