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Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree

4 4 4 4 4 0
Recipe by
Food.com Food.com

Ingredients

  • 12 eggplant (yield 8 1/4-in slices)
  • 1 cup cornmeal
  • 2 tbsps grated parmesan cheese
  • 14 tsp curry powder
  • 6 tbsps whole wheat flour
  • 18 tsp curry powder
  • 2 egg whites
  • 2 tbsps light soy sauce
  • 14 tsp curry powder
  • 13 grape tomatoes
  • 1 vidalia onion (sliced into thick rings)
  • 14 tsp curry powder
  • 14 tsp cayenne pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 38 tsp cayenne pepper
Prep Time
40 min
Total Time
1 hr 30 min
Servings
3 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 370 Calories from Fat 25
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat
Cholesterol less than 5 mg 1%
Sodium 730mg 30%
Potassium 1750mg 50%
Total Carbohydrate 74g 25%
Dietary Fiber 14g 56%
Sugars 20g
Protein 16g
Vitamin A 110%
Vitamin C 230%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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