Directions:
- Peel the eggplant. Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch).
- Sprinkle with salt if desired then rinse and drain well.
- Heat the oil in a large saute pan.
- Add the eggplant and cook till softened or golden brown.
- Add salt and pepper, bread crumbs, basil and cream.
- Stir and toss gently with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.84 Kcal (1942 kJ) | ||
| Calories from fat | 302.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.6g | 52% | |
|---|---|---|---|
| Cholesterol | 41.4mg | 14% | |
| Sodium | 417.49mg | 17% | |
| Potassium | 649.8mg | 14% | |
| Total Carbs | 35.61g | 12% | |
| Sugars | 11.39g | 46% | |
| Dietary Fiber | 8.51g | 34% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.5mg | 8% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 143.08 Kcal (599 kJ) | ||
| Calories from fat | 93.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 52% | |
|---|---|---|---|
| Cholesterol | 12.77mg | 14% | |
| Sodium | 128.78mg | 17% | |
| Potassium | 200.45mg | 14% | |
| Total Carbs | 10.98g | 12% | |
| Sugars | 3.51g | 46% | |
| Dietary Fiber | 2.63g | 34% | |
| Protein | 2.23g | 14% | |
| Vitamin C | 2.4mg | 13% | |
| Iron | 0.5mg | 8% | |
| Calcium | 29.7mg | 10% | |
* 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.
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