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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings
Calories 161
Calories from Fat 90		(56%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 143mg		5%
Potassium 476mg		13%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 5.5g	21%
	Sugars 4.2g
Protein 7.8g		15%
detailed view... how is this calculated?

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⁽⁰⁾ RATE IT NOW Print Recipe

By: Tinks
Jul 17, 2002

Oh, why not! A good use for eggplant, which can be as frightening as Zucchini! I think the zukes would work too, but have not tried it. From the America The Magestic cookbook.

SERVES 4 (change servings and units)

Ingredients

1 large eggplant, peeled and sliced 1/2 inch thick
1 tablespoon lemon juice
1/2 cup chopped green onion
1/2 cup chopped green pepper or red pepper
1/2 cup grated colby cheese
1 teaspoon chopped fresh basil
1 teaspoon black pepper
1 egg
1/2 cup milk
1 tablespoon butter

Directions

1
Brush both sides of eggplant slices with lemon juice.
2
Melt butter in large frying pan or skillet.
3
Saute 3-4 minutes, turning once.
4
Keep firm.
5
Add butter as needed, and remove from heat.
6
Set aside.
7
In a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping.
8
Melt 1 tablespoon of butter in the pan.
9
Top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)!
10
Dip each into egg/milk and saute for 2-3 minutes until golden.