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

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Recipe Summary test

active:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 12.7g; dietary fiber 3.9g; sugars 2.2g; fat 2.8g; saturated fat 1g; cholesterol 73.1mg; vitamin a iu 136.3IU; vitamin c 16.5mg; folate 20.9mcg; calcium 55.7mg; iron 0.7mg; magnesium 14mg; potassium 186.5mg; sodium 163.6mg.
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