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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Eggplant

Source: dLife

A very healthy eggplant side dish.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	50.3

Total Carbs	4.8 g

Dietary Fiber	1.9 g

Sugars	1.0 g

Total Fat	2.8 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	84.1 mg

Protein	2.0 g

Sodium	47.4 mg

Dietary Exchanges 2.8 Fat, 0.3 Vegetables, 0.0 Fruits, 0.2 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 tbsp whole wheat flour 0.25
0 1/4 cup wheat germ 3.0
3 tbsp sesame seeds 0.25
0 1/4 tsp salt 2.0
2 each egg whites 1.0
1 tbsp cold water 1.0
1 each Eggplant, fresh, whole, peeled 2.0
2 tbsp olive oil 1.0
1 each medium lemons

Directions

Preheat oven to 450 degrees F.
Grease a baking sheet.
In a large shallow dish, mix the flour, wheat germ, sesame seeds, and salt.
In a shallow bowl, combine together egg whites and water.
Coat the sliced eggplants in the egg white mixture first and then into the flour mixture.
Place on the baking sheet and drizzle the slices with oil. Bake for 10 minutes.
Reduce the oven temperature to 400 degrees F and bake 10 minutes more.
Flip the eggplant slices over and bake another 10 minutes, or until crisp, golden, and tender.