Sauteed Eggplant
Recipe from Diabetic Living

Sauteed Eggplant

by 1  person

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Servings: 6
Serving size: 2  slices
Prep Time: 20 mins
Related Categories: Vegetables
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  • 2   
  • 3/4  cup 
    whole wheat panko (Japanese-style bread crumbs)
  • 3   tablespoons 
    finely shredded Pecorino Romano or Parmesan cheese
  • 1   tablespoon 
    finely shredded lemon peel
  • 1   tablespoon 
    minced fresh basil
  • 1/2  teaspoon 
    dried Italian seasoning, crushed
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
    Nonstick cooking spray
  • 1   small 
    eggplant, sliced 1/8 inch thick (about 12 ounces)
  • 1   
    lemon, cut into wedges
    Small fresh basil leaves (optional)
Beat eggs in a shallow dish; set aside. In another shallow dish combine panko, cheese, lemon peel, basil, Italian seasoning, salt, and black pepper; set aside.
Coat a griddle or large nonstick or cast-iron skillet with cooking spray. Dip eggplant slices in egg, turning to coat. Dip slices in bread crumb mixture to lightly coat.
Cook eggplant slices in batches on the griddle over medium heat for 2 to 4 minutes per side until eggplant is lightly browned and softened. Keep cooked eggplant warm in a 300 degrees F oven while preparing remaining eggplant. Serve with lemon wedges. If desired, garnish with basil leaves.
Nutrition information
Per Serving: cal. (kcal) 87, Fat, total (g) 3, chol. (mg) 73, sat. fat (g) 1, carb. (g) 13, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 16.53, Thiamin (mg) 0.04, Riboflavin (mg) 0.12, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 164, Potassium (mg) 186, calcium (mg) 60.58, iron (mg) 0.72, Vegetables () 1, Starch () 0.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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