Crispy Honey Mustard Eggplant and Zucchini - Slender Kitchen
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Crispy Honey Mustard Eggplant and Zucchini

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191
Calories 
21.8g
Carbs 
9.3g
Fat 
7g
Protein 
5
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Crispy Honey Mustard Eggplant and Zucchini

12
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 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

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 191
Calories from Fat 84
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
2%
Cholesterol 42mg
14%
Sodium 455mg
20%
Total Carbohydrate 22g
7%
Dietary Fiber 6g
23%
Sugars 7g
0%
Protein 7g

Directions

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