Crisp Fried Eggplant Recipe

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Crisp Fried Eggplant
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Ingredients:

Directions:

  1. Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 343.69 Kcal (1439 kJ)
Calories from fat 46.8 Kcal
% Daily Value*
Total Fat 5.2g 8%
Cholesterol 93mg 31%
Sodium 1015.18mg 42%
Potassium 270.91mg 6%
Total Carbs 61.75g 21%
Sugars 5.51g 22%
Dietary Fiber 4.61g 18%
Protein 10.84g 22%
Vitamin C 1.1mg 2%
Iron 3.2mg 18%
Calcium 118.7mg 12%
Amount Per 100 g
Calories 217.1 Kcal (909 kJ)
Calories from fat 29.56 Kcal
% Daily Value*
Total Fat 3.28g 8%
Cholesterol 58.75mg 31%
Sodium 641.27mg 42%
Potassium 171.13mg 6%
Total Carbs 39.01g 21%
Sugars 3.48g 22%
Dietary Fiber 2.91g 18%
Protein 6.85g 22%
Vitamin C 0.7mg 2%
Iron 2mg 18%
Calcium 75mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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