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Crispy Honey Mustard Eggplant and Zucchini
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- 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
Whisk together the egg, mustard, salt, pepper, and milk. Spread the breadcrumbs on a shallow dish.
Dip the eggplant and zucchini slices into the egg and then breadcrumbs.
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.
* 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.
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