Parmesan Crusted Veggies Recipe

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Parmesan Crusted Veggies
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Ingredients:

  • 1 to 1-1/2 cups grated parmesan cheese
  • 1 tsp parsley
  • 1/2 tsp course ground pepper
  • variety of sliced veggies: eggplant, mushrooms, green tomatoes, red peppers, zucchini, yellow summer squash

Directions:

  1. Combine cheese, lemon, parsley and pepper, mix well.
  2. Heat enough oil for pan frying, not deep frying, about 1/2 cup in a large pan.
  3. Dip veggies in egg and then press into cheese mixture to coat.
  4. Fry until golden brown, flipping and browning other side.
  5. Sprinkle with fresh lemon juice and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 790.79 Kcal (3311 kJ)
Calories from fat 474.81 Kcal
% Daily Value*
Total Fat 52.76g 81%
Cholesterol 470.26mg 157%
Sodium 2426.42mg 101%
Potassium 321.52mg 7%
Total Carbs 9.91g 3%
Sugars 2.75g 11%
Dietary Fiber 0.09g 0%
Protein 69.02g 138%
Vitamin C 1.9mg 3%
Iron 3.5mg 20%
Calcium 1716.8mg 172%
Amount Per 100 g
Calories 323.83 Kcal (1356 kJ)
Calories from fat 194.44 Kcal
% Daily Value*
Total Fat 21.6g 81%
Cholesterol 192.57mg 157%
Sodium 993.64mg 101%
Potassium 131.67mg 7%
Total Carbs 4.06g 3%
Sugars 1.12g 11%
Dietary Fiber 0.04g 0%
Protein 28.26g 138%
Vitamin C 0.8mg 3%
Iron 1.4mg 20%
Calcium 703.1mg 172%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.2
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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