Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
722
Calories
31g
Protein
14g
Fat
115g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup fat-free mayonnaise
- 1½ tbsp scallions, minced
- 1½ lbs eggplant, unpeeled and cut into ½ inch slices
- ½ cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- ¾ tsp Italian herb seasoning
Directions
1
Preheat oven to 425°F.
2
Combine mayonnaise and scallion in a bowl.
3
Spread over both sides of eggplant slices.
4
Combine next 3 ingredients in a shallow dish.
5
Dredge eggplant slices in breadcrumb mixture.
6
Arrange eggplant slices on a baking sheet that has been coated with vegetable spray.
7
Bake 12 minutes.
8
Turn eggplant slices and bake another 12 minutes or until golden.
9
Category:Cathy's Recipes
10
Category:Eggplant Recipes
11
Category:Mayonnaise Recipes
12
Category:Parmesan cheese Recipes
Recipe sourced from
fandom