Published in Cooking Light – September 2010
This was a recipe makeover, which surprised me because, it’s eggplant. Of course, fry it and even vegetables become fattening. This recipe eliminates the frying, uses Japanese panko instead of bread crumbs and uses significantly less cheese. Of course, I made a goof while making this recipe, but I’ll get into that later… Let’s start with what this luscious dish is supposed to look like & the dishes stats:
© Cooking Light
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318 calories per serving
8.2 grams saturated fat 655 milligrams sodium
Looks good, doesn’t it? And the calories & fat content make me smile too. I’ve been trying to eat more vegetarian and this is right up my alley! Also, I remember eating it fondly as a child, but now when I see recipes with eggplant I make the crinkle face. You know the one. I decided that it was worth a try after all this time has passed.
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