Eggplant Piccata with Mushrooms - Slender Kitchen
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Eggplant Piccata with Mushrooms

By Kristen Mccaffrey
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source: slenderkitchen.com
  
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159
Calories 
21g
Carbs 
6g
Fat 
8g
Protein 
4
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe
Eggplant Piccata with Mushrooms

I love piccata sauce - butter, capers, white wine - what's not to like. However for a vegetarian, finding a substitute for the traditional chicken used in the dish can be difficult. Luckily eggplant serves as an excellent stand in and works great. The eggplant takes on all the great flavor of the sauce and gets a nice crispy outside with the breadcrumbs.

Prep Time

Eggplant Piccata with Mushrooms

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
SERVINGS:
US | METRICS
  • 1 U eggplant, cut into rounds or lengthwise
  • 1 U Juice of 1 lemon
  • 1 U egg
  • 1 U egg white
  • 1/2 cup seasoned breadcrumbs
  • 1 tbsp. butter
  • 8 oz. mushrooms, sliced
  • 1/2 cup vegetable broth
  • 1/4 cup white wine (or more broth)
  • 1 tsp. capers
  • Salt and pepper
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Nutritional Facts

Serving Size: 
2-3 pieces
Amount Per Serving
Calories 159
Calories from Fat 49
% Daily Value *
Total Fat 6g
8%
Saturated Fat 3g
13%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 55mg
18%
Sodium 377mg
16%
Total Carbohydrate 21g
7%
Dietary Fiber 6g
22%
Sugars 5g
Protein 8g
* 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.

Directions

  1. Cut the eggplant into rounds or lengthwise so you have 1/4-1/2 inch thick pieces. Brush with half of the lemon juice and season with salt and pepper.
  2. Dredge the eggplant in the egg and then lightly in the breadcrumbs on both sides.
  3. Heat the butter in a non-stick skillet over medium heat. Add eggplant and cook for 3-4 minutes on each side until browned and tender. Remove and set aside.
  4. Add the mushrooms directly to the skillet and stir for one minute. Add broth, white wine, and remaining lemon juice. Turn to medium high heat.
  5. Stir to deglaze the pan and let cook for 2 minutes while the sauce reduces.
  6. Turn off the heat and stir in capers if using. Taste and season with salt and pepper if needed. Serve over the eggplant.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Megan Eaton
on December 31, 2015 - 15:56
Rate this Recipe: 
4

Super tasty, especially served over the polenta. And even better it was very filling. I especially liked the lemon wash over the eggplant before it was dredged; it gave it great flavor without adding sodium.
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