Sautéed Eggplant

Craving eggplant Parmesan but don’t want to wait for it to bake? To the rescue, this stovetop version that still has all the breading, cheese and seasonings you love. Cravings satisfied in just 25 minutes!

Prep/Cook Time: 25 Minutes, Servings: 6

Ingredients

• 2 eggs
• ¾ cup whole-wheat panko (Japanese-style breadcrumbs)
• 3 tablespoons finely grated Pecorino Romano or Parmesan cheese
• 1 tablespoon finely shredded lemon peel
• 1 tablespoon minced fresh basil
• ½ teaspoon dried Italian seasoning, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 small eggplant, sliced ⅛ inch thick (about 12 ounces)
• 1 lemon, cut into wedges
• Small fresh basil leaves (optional)

Directions

1. Beat eggs in a shallow dish; set aside. In another shallow dish combine panko, cheese, lemon peel, basil, Italian seasoning, salt and pepper; set aside.
2. Coat a griddle or large nonstick or cast-iron skillet with cooking spray. Dip eggplant slices in egg, turning to coat. Dip slices in panko mixture to lightly coat.
3. Cook eggplant slices in batches over medium heat for 2 to 4 minutes per side until eggplant is lightly browned and softened. Keep cooked eggplant warm in a 300°F oven while preparing remaining eggplant. Serve with lemon wedges. If desired, garnish with basil leaves.

Nutritional Information

Per Serving: 87 calories; 3 g fat (1 g sat, 1 g mono); 73 mg cholesterol; 13 g carbohydrate; 2 g total sugars; 5 g protein; 4 g fiber; 164 mg sodium; 186 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.