Sauteed Eggplant

Sauteed Eggplant

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 eggs
  • ¾ cup whole-wheat panko (Japanese-style bread crumbs)
  • 3 tablespoons finely shredded Pecorino Romano or Parmesan cheese
  • 1 tablespoon finely shredded lemon peel
  • 1 tablespoon minced fresh basil
  • ½ teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Nonstick cooking spray
  • 1 small eggplant, sliced ⅛-inch-thick (about 12 ounces)
  • 1 lemon, cut into wedges
  • Small fresh basil leaves (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 2 slices sautéed eggplant
  • Per serving: 87 calories; 3 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 5 g protein; 21 mcg folate; 73 mg cholesterol; 2 g sugars; 136 IU vitamin A; 17 mg vitamin C; 56 mg calcium; 1 mg iron; 164 mg sodium; 186 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetables, ½ fat, ½ starch

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