Recipe Vegetable Chicken Fried Eggplant

For those people who want an altenative to a meat entree this is a nice substitute. ENJOY!!!!!


Vegetable Chicken Fried Eggplant

Recipe By : Chuck King
Serving Size: 6 Preparation Time: 2:30
Categories : Vegetable

Amount Measure Ingredient - - Preparation Method
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2 med eggplants, whole - - peeled and sliced
1 1/2 cups flour, all-purpose
1 tbs garlic - - granulated
1 tbs onion powder
1 tsp seasoned salt
1 cup Egg Beaters® 99% egg substitute
1 tbs black pepper
1 large spaghetti squash - - cooked and shredded
3 tbs Parmesan cheese
2 cups spaghetti sauce - - jar
4 tbs olive oil - - hot
1 each tomato slice - - fresh

1. Peel Eggplant and place the slices on paper towels, let sit for 2 hours, then rinse off with cold water then
2. Dip the eggplant in the flour then dip in the egg beaters then back in the flour
3. Place the Eggplant in the hot oil and fry like a chicken fried steak until brown then place on a paper towel
4. Bake the spaghetti squash after cutting in half in the oven at 350 degree
5. After cooking the squash and shredding it then place the heated sauce on top of the squash then
6. After cooking the eggplant then place it on top of the squash and sprinkle with the Parmesan cheese
7. Top with the fresh sliced tomato and serve warm

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Per Serving (excluding unknown items): 367 Calories; 14g Fat (34.6% calories from fat); 11g Protein; 50g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 752mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.