By Lydia Belcher
Fried eggplant spaghetti
8 steps
Prep:1hCook:20min
A healthy and delicious alternative to Milanesa. Prep time includes 45 minutes in the fridge that isn't very important. So, this dish can be finished is less time. 🙂
Updated at: Thu, 17 Aug 2023 03:58:18 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories440.6 kcal (22%)
Total Fat8.6 g (12%)
Carbs75.3 g (29%)
Sugars10.6 g (12%)
Protein15.5 g (31%)
Sodium796.4 mg (40%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slice the eggplant into 1/2 inch thick slices.
Step 2
Whisk the eggs with the garlic, parsley, salt, and pepper.
Step 3
Drench the eggplant in the egg mixture, then let them soak, in the fridge, for a few minutes up to 45 minutes.
Step 4
Heat the oil over medium-high heat until it reaches 170°C/340°F.
Step 5
Coat the eggplant in breadcrumbs and fry them on both sides for a few minutes, then place them on paper towels to drain.
Step 6
While frying the eggplant, cook pasta according to package directions.
Step 7
Once the eggplant is cooked, saute the mushrooms and onions in the same pan. Once the veggies are soft, add the marinara sauce and cook until warmed.
Step 8
Plate the pasta then top with sauce and then the fried eggplant. If desired, grate some parmesan cheese on top.
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