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Baked Eggplant and Zucchini Sandwiches with Avocado Aioli
FLOATING KITCHEN19Ingredients
35Minutes
250Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 eggplant (medium)
- 1 zucchini (medium-large)
- 2 tsp. salt
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp. cumin
- 2 tsp. paprika
- 1/2 tsp. garlic salt
- 1/2 tsp. black pepper
- 2 eggs
- 2 tomatoes (sliced)
- pocket bread (Pita-, 4 to 6 pieces)
- 1 avocado
- 6 oz. greek yogurt
- 2 garlic cloves
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 lime
- 2 Tbsp. fresh cilantro
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1280mg53% |
| Potassium820mg23% |
| Protein12g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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