Parmesan-Cornmeal Eggplant

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 51.4
  • Total Fat: 0.7 g
  • Cholesterol: 0.7 mg
  • Sodium: 20.5 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Parmesan-Cornmeal Eggplant calories by ingredient
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Introduction

Cornmeal-breaded eggplant with basil and parmesan...serves as a great base for most dishes! Cornmeal-breaded eggplant with basil and parmesan...serves as a great base for most dishes!
Number of Servings: 6

Ingredients

    1 eggplant, peeled and sliced into 6 thick steaks (or 12 thin ones)
    6 T cornmeal
    1 T dried basil
    1 T grated parmesan
    Pam

Directions

1. Slice and peel eggplant, salt both sides, and let sit for 30-45 minutes.

2. Preheat oven to 450. Line a baking sheet with aluminum foil, coat in a thin layer of Pam.

3. Combine cornmeal, basil, and parmesan, mix well.

4. Rinse eggplant slices in cold water. Dredge in cornmeal mixture, place on baking sheet. Spray tops with Pam.

5. Bake for 20 minutes, turning halfway through.

Serving Size: Makes 6 thick breaded eggplant slices (about 2.5-3 oz each)

Number of Servings: 6

Recipe submitted by SparkPeople user FRENCHIFAL.

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  • Delicious!!! - 11/15/14

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