Eggplant Cutlets
serves 4

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Eggplant Cutlets
This crispy and wonderfully herb flavored eggplant is tender inside. Serve tomato sauce or ketchup on the side. 
1 small eggplant, sliced into 1/4-inch  rounds
1/3 cup flour
1/3 cup low-fat milk
1/3 cup Panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
2 tablespoons fresh shredded Parmesan cheese
  1. Pre-heat oven to 425 degrees.
  2. Coat rimmed baking sheet with cooking spray.
  3. Place 1/3 cup flour in small shallow bowl and 1/3 cup milk in a separate small shallow bowl.
  4. In a 3rd small shallow bowl, combine breadcrumbs, oregano, basil, parsley, garlic and cheese.
  5. Coat each side of eggplant with flour, then milk, finally with breadcrumbs.
  6. Place on prepared baking sheet and bake for 10-12 minutes per side.
Calories 120, Fat 1.6g, Cholesterol 3mg, Sodium 61mg
Carbohydrates 23.9g, Fiber 5.8g, Sugars 4.2g, Protein 5.0g