Dinner

Eggplant Cutlets is for Dinner.

Eggplant Cutlets takes several minutes to prepare.

Eggplant Cutlets takes several minutes to cook.

Eggplant Cutlets makes 8 servings.

The ingredients for Eggplant Cutlets are:

3 med. eggplant, peeled
2 cups egg subsitute (Egg Beaters)
1 lg. onions, grated
1 tsp. pepper
4 c. matzo meal (I use unsalted)
spaghetti sauce (I use 1 cup, no salt added tomato sauce)
Parmesan (I use 1 cup grated)
Note: The original called for 1/2 T. of salt but I have removed it in order to try to keep the sodium content down.
If using real eggs, the recipe calls for 8. Be aware the cholesterol and calories will differ.

Here is how you make Eggplant Cutlets:

Cut the eggplant into 2" cubes. Steam 20 min.until the eggplant is tender. Drain. Place in alarge bowl, and mash. Mix in beaten eggs, onion,salt (if used), pepper and matzo meal. Heat oil until hot in a frying pan.Form thin pancakes with the eggplant batter, andfry in hot oil on both sides. Place cutlets in abaking dish. Pour sauce on top of cutlets.Bake at 350°F for 30 min. Sprinkle individual cutlets with Parmesan.Note, if using salt, please make sure to add in your amount separately in the tracker. I do not include it in the nutritional info.Number of Servings: 8Recipe submitted by SparkPeople user CHIIEDDY.

The nutritional information for Eggplant Cutlets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 463.0

• Total Fat: 10.7 g
• Cholesterol: 10.9 mg
• Sodium: 366.9 mg
• Total Carbs: 69.4 g
• Dietary Fiber: 5.3 g
• Protein: 21.5 g

The dietary needs meet for Eggplant Cutlets is Vegetarian