Eggplant breaded and baked

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lesnlane
Posted by
filed under Side Dishes

Side Dishes
  
Serving size: 4 pieces
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 132 (7% DV)
Fat: 5g (8% DV)
Carbohydrates: 18g (6% DV)
Protein: 4g (8% DV)
Description: All four of my teenagers like this. They like it better when I fry instead of bake, but they happily eat it both ways.
Ingredients:  Makes 4 servings (16 pieces)
350  grams
 
1/2 
 
5/8  cup
 
1-1/4  tablespoons
 

Tip: For nutritional information on all the ingredients in Eggplant breaded and baked just click on each ingredient name. Then adjust the serving size for any Eggplant breaded and baked ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Melt 2 tablespoons of butter. Add 1 cup of Italian flavor bread crumbs and mash together with a fork.

In a separate pan, beat one egg.

Peel a large eggplant and slice into short thick sticks (thumb size).

A few at a time, roll eggplant sticks in the egg, then in the breading. Use the back of a spoon to pack the crumbs thickly on each stick of eggplant.

Arrange breaded eggplant sticks on a foil lined flat sheet. Bake in convection oven 40 minutes at 325 F.
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