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Ингредиенты
- For the Eggplant
- 2 eggplants – sliced
- 3 eggs – beaten plus splash of water
- 1½ cups flour
- Drizzle of vegetable oil
- For the Salad
- 2 stalks celery – chopped
- 3-4 cloves of garlic – chopped
- 1 tomato – diced
- ½ cup of Italian parsley – chopped
- 1 red onion – sliced
- 15 oz. can of black beans – drained
- ½ tsp. red pepper flakes
- ½ tsp. salt
- ½ tsp. dried oregano
- ½ tsp. black pepper
- Parmesan or Romano cheese for grating
- Juice of one lemon
- 3-4 tablespoons of olive oil
Инструкции
- Preheat Oven 350 degrees:
- Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour.
- Place on a baking sheet and drizzle the slices with the vegetable oil.
- Bake for 20 – 25 minutes until a nice golden color is achieved.
- In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.
- In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used.
- Serve with crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 5 servings | |
| Calories 594 | |
| Calories from Fat 136 | 23% |
| Total Fat 15.39g | 19% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 388mg | 16% |
| Potassium 1686mg | 48% |
| Total Carbs 89.88g | 24% |
| Dietary Fiber 18.3g | 61% |
| Sugars 9.04g | 6% |
| Protein 27.44g | 44% |
