Sauteed Eggplant

Name: Sauteed Eggplant
Yield: 6
Ingredients: 2 eggs; 3/4 cup whole wheat panko (Japanese-style bread crumbs); 3 tablespoons finely shredded Pecorino Romano or Parmesan cheese; 1 tablespoon finely shredded lemon peel; 1 tablespoon minced fresh basil; 1/2 teaspoon dried Italian seasoning, crushed; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Nonstick cooking spray; 1 small eggplant, sliced 1/8 inch thick (about 12 ounces); 1 lemon, cut into wedges; Small fresh basil leaves (optional)

Sauteed Eggplant was pinched from <a href="http://www.diabeticlivingonline.com/recipe/sauteed-eggplant/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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2 eggs

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3/4 cup whole wheat panko (Japanese-style bread crumbs)

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3 tablespoons finely shredded Pecorino Romano or Parmesan cheese

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1 tablespoon finely shredded lemon peel

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1 tablespoon minced fresh basil

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1/2 teaspoon dried Italian seasoning, crushed

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1/4 teaspoon salt

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1/4 teaspoon black pepper

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Nonstick cooking spray

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1 small eggplant, sliced 1/8 inch thick (about 12 ounces)

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1 lemon, cut into wedges

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Small fresh basil leaves (optional)

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