This vegetarian recipe is a wonderful meat alternative. Consider adding this plant-based protein source to other recipes in place of chicken, beef or pork. Source: Diabetic Living Magazine

Diabetic Living Magazine



  • 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 300F oven while preparing remaining eggplant. Serve with lemon wedges. If desired, garnish with basil leaves.

Nutrition Facts

87 calories; 2.8 g total fat; 73 mg cholesterol; 164 mg sodium. 12.7 g carbohydrates; 5.2 g protein; Full Nutrition