Oven Fried Eggplant

By Ms. Lizz

  • 6 tbsp white all purpose flour

  • 1/4 cup wheat germ , toasted

  • 3 tbsp sesame seeds

  • 1/4 tsp salt

  • 2 egg whites

  • 1 tbsp water

  • 1 Eggplant, fresh, whole, peeled , peeled and sliced 1/4 inch thick

  • 2 tbsp olive oil , olive oil

  • 1 medium lemons , cut into wedges for garnish

  1. Preheat oven to 450 degrees F.

  2. Grease a baking sheet.

  3. In a large shallow dish, mix the flour, wheat germ, sesame seeds, and salt.

  4. In a shallow bowl, combine together egg whites and water.

  5. Coat the sliced eggplants in the egg white mixture first and then into the flour mixture.

  6. Place on the baking sheet and drizzle the slices with oil. Bake for 10 minutes.

  7. Reduce the oven temperature to 400 degrees and bake 10 minutes more.

  8. Flip the eggplant slices over and bake another 10 minutes, or until crisp, golden, and tender.

  9. **Serve this as a side dish, or create eggplant pizzas using tomato sauce and low-fat mozzarella cheese. When choosing an eggplant, be sure it is a least 3 to 4 inches in diameter. Also, my preference only, I leave the skin on.

Nutritional Facts

Makes 16 servings
Amount Per Serving
Calories 51.5
Total Carbs 5g
Dietary Fiber 1.6g
Sugars 1g
Total Fat 2.8g
Saturated Fat 0.2g
Unsaturated Fat 2.6g
Potassium 0mg
Protein 1.9g
Sodium 47.4mg
Dietary Exchanges
1/2 Fat
1/4 Vegetable

dinner side dish dairy free bake vegetarian

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