Eggplant Cutlets
serves 4
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 |
- Pre-heat oven to 425 degrees.
- Coat rimmed baking sheet with cooking spray.
- Place 1/3 cup flour in small shallow bowl and 1/3 cup milk in a separate small shallow bowl.
- In a 3rd small shallow bowl, combine breadcrumbs, oregano, basil, parsley, garlic and cheese.
- Coat each side of eggplant with flour, then milk, finally with breadcrumbs.
- 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
Carbohydrates 23.9g, Fiber 5.8g, Sugars 4.2g, Protein 5.0g
