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Ингредиенты
- 8 x pre-baked philo triangles, crumbled
- 1 c. breadcrumbs
- 1 med sized eggplant
- 1 x egg
- 1/4 c. lowfat milk
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 1 tsp lemon pepper
- 1 x red tomato, sliced
- 1 x yellow tomato, sliced
- 1/2 c. fresh basil, leaves
- 1 tsp cumin
- 1 x ball mozzarella cheese, sliced
Инструкции
- In a large mixing bowl, combine the crumbled philo, breadcrumbs and cumin. Set aside.
- Slice the eggplant into 1/2-inch slices, without removing the skin.
- Beat together the egg and lowfat milk.
- Heat the oil in a skillet. Dip eggplant cutlets into the egg mix, then the dry mix with the bread crumbs. Gently saute/fry the eggplant till golden brown, repeating till all the cutlets are cooked. Season with salt and lemon pepper.
- To serve, stack eggplant with tomato, sliced mozzarella and basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 89 | 36% |
| Total Fat 10.1g | 13% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 528mg | 22% |
| Potassium 722mg | 21% |
| Total Carbs 33.7g | 9% |
| Dietary Fiber 8.2g | 27% |
| Sugars 7.6g | 5% |
| Protein 8.26g | 13% |
