Barbecued Parmesan Eggplant Recipe

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Barbecued Parmesan Eggplant
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Ingredients:

Directions:

  1. In a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.
  2. Beat eggs in a bowl large enough to dip eggplant slices.
  3. Wash eggplants and cut off ends.
  4. Cut skin off of eggplant.
  5. Slice eggplant into thin (1/4 inch) slices.
  6. Dip each slice of eggplant in egg and then coat with parmesan mixture.
  7. Depending on the size of the eggplants, you may need more eggs or parmesan mixture.
  8. Barbecue slices on your grill until cheese is golden but not dark brown or black.
  9. Serve hot!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.71 Kcal (995 kJ)
Calories from fat 106.93 Kcal
% Daily Value*
Total Fat 11.88g 18%
Cholesterol 107.12mg 36%
Sodium 631.83mg 26%
Potassium 602.03mg 13%
Total Carbs 15.82g 5%
Sugars 9.55g 38%
Dietary Fiber 7.01g 28%
Protein 18.69g 37%
Vitamin C 4.6mg 8%
Iron 0.9mg 5%
Calcium 474.9mg 47%
Amount Per 100 g
Calories 82.19 Kcal (344 kJ)
Calories from fat 36.97 Kcal
% Daily Value*
Total Fat 4.11g 18%
Cholesterol 37.03mg 36%
Sodium 218.45mg 26%
Potassium 208.15mg 13%
Total Carbs 5.47g 5%
Sugars 3.3g 38%
Dietary Fiber 2.42g 28%
Protein 6.46g 37%
Vitamin C 1.6mg 8%
Iron 0.3mg 5%
Calcium 164.2mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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