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Eggplant Piccata with Mushrooms
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- 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
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.
Dredge the eggplant in the egg and then lightly in the breadcrumbs on both sides.
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.
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.
Stir to deglaze the pan and let cook for 2 minutes while the sauce reduces.
Turn off the heat and stir in capers if using. Taste and season with salt and pepper if needed. Serve over the eggplant.
* 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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