Eggplant Cutlets

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 463.0
  • Total Fat: 10.7 g
  • Cholesterol: 10.9 mg
  • Sodium: 366.9 mg
  • Total Carbs: 69.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 21.5 g

View full nutritional breakdown of Eggplant Cutlets calories by ingredient
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Provided by SparkMember HANNAHLAH in the SparkJews Passover Recipe thread. Provided by SparkMember HANNAHLAH in the SparkJews Passover Recipe thread.
Number of Servings: 8


    3 med. eggplant, peeled
    2 cups egg subsitute (Egg Beaters)
    1 lg. onions, grated
    1 tsp. pepper
    4 c. matzo meal (I use unsalted)
    spaghetti sauce (I use 1 cup, no salt added tomato sauce)
    Parmesan (I use 1 cup grated)
    Note: The original called for 1/2 T. of salt but I have removed it in order to try to keep the sodium content down.
    If using real eggs, the recipe calls for 8. Be aware the cholesterol and calories will differ.


Cut the eggplant into 2" cubes. Steam 20 min.
until the eggplant is tender. Drain. Place in a
large bowl, and mash. Mix in beaten eggs, onion,
salt (if used), pepper and matzo meal. Heat oil until hot in a frying pan.

Form thin pancakes with the eggplant batter, and
fry in hot oil on both sides. Place cutlets in a
baking dish. Pour sauce on top of cutlets.

Bake at 350°F for 30 min. Sprinkle individual cutlets with Parmesan.

Note, if using salt, please make sure to add in your amount separately in the tracker. I do not include it in the nutritional info.

Number of Servings: 8

Recipe submitted by SparkPeople user CHIIEDDY.

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