1. Home
  2. Dinner
  3. Eggplant Piccata with Mushrooms

Eggplant Piccata with Mushrooms

By on
Jump to Recipe keyboard_arrow_down
159 CALORIES 21g CARBS 6g FAT 8g PROTEIN
4
Freestyle™ SmartPoints™ New!
(4 Old SmartPoints™)
(4 PointsPlus®)
Eggplant Piccata with Mushrooms
Eggplant Piccata with Mushrooms Recipe
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.

Most Recent

The Recipe

Eggplant Piccata with Mushrooms

PREP TIME: 15 Min
COOK TIME: 15 Min
TOTAL TIME: 30 Min
Dinner
star_ratestar_ratestar_ratestar_ratestar_rate
1 Comment
Diets:
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

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

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points
$4 – Buy Now arrow_right info more info

Instructions

(Hide Photos)
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.

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.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
1 Comment
On Eggplant Piccata with Mushrooms
user image
user image
Megan Eaton
December 31, 2015 - 15:56
Add a Rating:
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.
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.