Eggplant Veggie Nuggets
Eggplant Veggie Nuggets are healthy, easy to make and kids love them. They're made with simple ingredients and ready in less than 20 minutes. Only 111 calories a serving for these vegetarian nuggets. Serve for dinner, lunch box or snack.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
- 2 cups shredded eggplant (about medium size eggplant)
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 1/2 cup Italian bread crumbs
- 1/2 cup mozzarella cheese
- 2 tablespoons olive oil
- additional bread crumbs to roll nuggets in
Peel and shred eggplant. Place shredded eggplant in a colander and press on it, removing the excess liquid. Put shredded eggplant in a large bowl.
Add eggs, salt, flour, bread crumbs and mozzarella cheese to bowl. Use your hands or a spoon to completely mix.
Add olive oil to a frying pan over medium high heat. Shape eggplant mixture into nugget shapes and roll in additional bread crumbs to cover.
Place nuggets in frying pan cooking until brown on both sides. Cook for about 2-3 minutes on one side before flipping to the other side. If you can't fit all the nuggets into the frying pan, you will need to repeat this process.
Serve right away with bbq sauce, ketchup and mustard. They also freeze great, I like to put them in freezer bags and defrost in microwave.