Appetizers

Baked Eggplant Coated with Parmesan and Bread Crumb

100

Easy eggplant with crispy coat, without frying.

2
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

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Mom’s easy potato salad is the best potato salad recipe I’ve ever had. It is the perfect BBQ side dish recipe, that I know everyone will eat up. I never have leftovers when I bring it to a cookout. It is truly a Six Sisters favorite recipe. Each of us love to make this recipe. ...

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