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Baked Eggplant

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Anonymous (not verified)
Ingredients
  Eggplant 1 Medium
  Milk 1⁄4 Cup (4 tbs)
  Italian-seasoned crumbs 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
Directions

Pare eggplant, 3/4 inch thick.
Dip each slice in milk and coat with crumbs.
Melt butter in a shallow baking pan.
Place slices in butter, then turn so as to coat both sides.
Bake for 20 minutes at 400° F.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Interest: 
Quick
Servings: 
6

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 105 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 21.1 mg7%

Sodium 89.5 mg3.7%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.2 g8.9%

Sugars 2.1 g

Protein 2 g3.3%

Vitamin A 5.4% Vitamin C 2.4%

Calcium 2.7% Iron 2.1%

*Based on a 2000 Calorie diet

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Baked Eggplant Recipe