Appetizers

Baked Eggplant Coated with Parmesan and Bread Crumb

February 17, 2014

162

Easy eggplant with crispy coat, without frying.

½ pound eggplant
¼ cup bread crumb
6 tablespoon grated Parmesan cheese
2 tablespoon olive oil

Preheat oven to 375 degrees Fahrenheit. Mix bread crumb and Parmesan cheese Peel and cut eggplant into strips. Place in one layer on a baking sheet. Brush the eggplant with olive oil. Coat the eggplant with bread crumb and cheese mixture. Bake for 20 to 30 minutes.

Nutritions

Calories
399

Sodium
889mg
37% DV

Fat
24g
37% DV

Protein
19g
38% DV

Carbs
23g
7% DV

Fiber
2g
10% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 9g 45%

Polysaturated Fat 2g 13%

Monosaturated Fat 12g 81%

Cholesterol 29mg 9%

Sodium 889mg 37%

Potassium 142mg 4%

Protein 19g 38%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 10%

Sugar 2g 5%

Vitamin A 338IU 6%

Vitamin B6 0.22mg 11%

Vitamin C 1mg 2%

Calcium 557mg 55%

Iron 1mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Snack Vegetarian Low-Calorie Low-Fat High-Fiber Low-Carbohydrate Baked