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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 5.2g 11% DV; carbohydrates 12.7g 4% DV; dietary fiber 3.9g 16% DV; sugars 2.2g; fat 2.8g 4% DV; saturated fat 1g 5% DV; cholesterol 73.1mg 24% DV; vitamin a iu 136.3IU 3% DV; vitamin c 16.5mg 28% DV; folate 20.9mcg 5% DV; calcium 55.7mg 6% DV; iron 0.7mg 4% DV; magnesium 14mg 5% DV; potassium 186.5mg 5% DV; sodium 163.6mg 7% DV.