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Add a photoServings: 8
Ingredients
- 16 ounce eggplant (medium American globe) sliced into rounds
- 4 x egg white
- 4 Tbsp. ice water
- 1 tsp vegetable or possibly corn oil
- 8 Tbsp. fine corn meal
- 8 Tbsp. Wondra Quick-mixing flour salt and pepper
- 4 pch dry marjoram
Directions
- 1. Slice the eggplant (2 or possibly 3 slices per person). Preheat the oven to 450F. Line a baking sheet with parchment (or possibly use a nonstick cookie sheet). Mix the egg white, water and oil and put into a dish large sufficient to hold an eggplant slice. Mix the cornmeal and Wondra with salt, pepper and marjoram in a shaker bag. Dry the eggplant with a paper towel. Dip in egg. Lightly coat with the breading. Place on the baking sheet. Bake in the center of the oven for up to 20 min or possibly till lightly brown, soft centered; crisp crust.
- TESTED IDEAS (2002-spring):* Make extra and store flat on sheets of wax paper; in a ziplock bag; use within 4 days. Reheat at 350 for 10 min maximum.
- * 4 ounce with angelhair pasta, broccoli with orange zest, grated myzithra cheese (or possibly romano) and mixed fresh herbs
- * 4 ounce served on a slice of crusty bread. the bread does not need butter. the eggplant is creamy and rich and moist.
- * 4 ounce minced and added to an eggbeaters omelette with diced roasted red pepper and fresh basil
- Description: "Lightly Breaded eggplant, coated with cornmeal and flour, baked"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 48 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 122mg | 3% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.25g | 1% |
| Protein 1.19g | 2% |
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