Crispy Honey Mustard Eggplant and Zucchini
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 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
- shopping_cartGet IngredientsinfoNEW!
* 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.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.