Crispy Honey Mustard Eggplant and Zucchini

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191 CALORIES 21.8g CARBS 9.3g FAT 7g PROTEIN
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Looking for a way to make vegetables more appealing? Then this is the recipe for you. Eggplant and zucchini are dipped in egg and honey mustard and then coated in breadcrumbs and cooked until crispy. Serve with some extra honey mustard on the side for dipping.
The Recipe
Crispy Honey Mustard Eggplant and Zucchini

Crispy Honey Mustard Eggplant and Zucchini

PREP TIME: 15 Min
COOK TIME: 10 Min
TOTAL TIME: 25 Min
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Ingredients

US METRICS
  • 1 U eggplant, sliced into 1/4 inch rounds
  • 2 U zucchini, sliced into 1/4 inch rounds
  • 1 U egg
  • 1 U egg white
  • 1 tbsp. honey mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup nonfat milk
  • 1/2 cup breadcrumbs
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried rosemary
  • 2 tbsp. vegetable oil

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Instructions

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1

Whisk together the egg, mustard, salt, pepper, and milk. Spread the breadcrumbs on a shallow dish.

2

Dip the eggplant and zucchini slices into the egg and then breadcrumbs.

3

Heat ½ tbsp. vegetable oil at a time over medium high heat. Add the vegetables and cook for 3-4 minutes on each side or until cooked through, cooking in 4 batches.

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Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 191
Calories from Fat 84
% Daily Value *
Total Fat 9.3g
14%
Saturated Fat 2.1g
2.1%
Monounsaturated Fat g
%
Polyunsaturated Fat g
%
Cholesterol 42mg
14%
Sodium 455mg
20%
Total Carbohydrate 21.8g
7%
Dietary Fiber 5.7g
23%
Sugars 7.3g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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