Vegetarian

Eggplant and Roasted Red Potatoes is for Dinner.

Eggplant and Roasted Red Potatoes takes several minutes to prepare.

Eggplant and Roasted Red Potatoes takes several minutes to cook.

Eggplant and Roasted Red Potatoes makes 2 servings.

The ingredients for Eggplant and Roasted Red Potatoes are:

1 eggplant
4 red potatoes
4 tbsp olive oil
Italian bread crumbs
kosher salt and pepper to taste

Here is how you make Eggplant and Roasted Red Potatoes:

This makes 2 large servings if serving as a main course or 4 servings if served with fish or another main course.Peel and slice eggplant into 1/4" rounds. Slice red potatoes in the same manner. In a gallon sized ziploc cover the slices of potato with olive oil until nicely covered. Evenly distribute potato slices on a large cookie sheet and salt. Cook at 400 degrees for about 40 minutes or until desired crispiness. Check it at 30 minutes to be sure there is no burning.Eggplant: dip eggplant in olive oil to moisten and then dredge through bread crumbs. Pan fry until desired crispiness.Number of Servings: 2Recipe submitted by SparkPeople user JMARIE28.

The nutritional information for Eggplant and Roasted Red Potatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 597.2

• Total Fat: 29.3 g
• Cholesterol: 0.0 mg
• Sodium: 492.6 mg
• Total Carbs: 75.6 g
• Dietary Fiber: 11.2 g
• Protein: 11.3 g

The dietary needs meet for Eggplant and Roasted Red Potatoes is Vegetarian