This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older. While it may say it serves four, you might want all this to yourself.
Ingredients
- 1 cup all-purpose flour
- ½ cup plain bread crumbs
- 1/3 cup Parmesan cheese
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- oil for frying
- 1 eggplant, cut into 1/8-inch slices
Directions
Step 1
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Step 2
Pour oil into a large skillet over medium heat. Coat a handful of eggplant slices with flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 245 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat2g | 8% |
Cholesterol6mg | 2% |
Sodium1368mg | 59% |
Total Carbohydrate43g | 16% |
Dietary Fiber6g | 23% |
Total Sugars4g | |
Protein9g | |
Vitamin C3mg | 17% |
Calcium122mg | 9% |
Iron3mg | 16% |
Potassium404mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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