Baked Eggplant

Serves: 4
Total Calories: 58


1 large eggplant, peeled and cut into 1/4 inch pieces
1/4 cup liquid egg substitute
1/2 cup unflavored bread crumbs
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon polyunsaturated margarine


Dip the eggplant pieces in the egg substitute and then into a mixture of breadcrumbs, oregano, basil, thyme, salt, paprika and garlic powder. Place the coated eggplant in a single layer in a shallow pan greased with margarine. Bake for 20 minutes at 400 degrees until tender.

Nutritional Facts:

Serves: 4
Total Calories: 58
Calories from Fat: 8

This Baked Eggplant recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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