Eggplant Fries
“My kids love this snack—and I like that it’s healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there’s no guilt when you crunch into them.” —Mary Murphy, Atwater, California
| Servings | Prep Time |
| 6servings | 20minutes |
| Servings | Prep Time |
| 6servings | 20minutes |
Ingredients
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted wheat germ
- 1 tsp Italian seasoning
- 3/4 tsp garlic salt
- 1 medium eggplant about 1-1/4 pounds
- Cooking spray
- 1 cup meatless pasta sauce warmed
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings.
- Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray.
- Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce
Recipe Notes
Nutrition Facts 1 serving: 135 calories, 5g fat (2g saturated fat), 68mg cholesterol, 577mg sodium, 15g carbohydrate (6g sugars, 4g fibre), 9g protein.
Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.
