1. Place the oil blend in nonreactive sauté pan and heat on high.
2. Once the oil begins to shimmer, place the eggplant schnitzel in the pan and cook both sides until golden-brown.
3. Plate the eggplant schnitzel first, topping with red cabbage and apple salad.
4. Spoon hot bacon dressing over the cabbage salad and serve immediately.
Fat: 17 g
Sodium: 424 mg
Carbohydrates: 39 g
Protein: 7 g
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